Bacon and Brussels Sprouts with Butter
I’ve loved brussels sprouts before they were cool. I also like beets, kohlrabi and cabbage. I think in a past life I was a short peasant women in a Eastern-European land. I wonder if they ever put brussels sprouts with bacon though? That was a life-changing recipe fad for many people I’m sure. But have you ever added butter to the mix? Sounds excessive but trust me, it’s a game-changer. This is one of those recipes that is great for cleaning out your refrigerator. You can use any veggies you like as colorful filler. I had orange peppers and zucchini, so I added those. Most vegetables taste amazing when they’re mixed with bacon and butter! I served mine with risotto that I made with white wine and shredded parmesan.
12-15 brussels sprouts, washed, 1st layer discarded and cut and half
1 medium zucchini, sliced
1/2 pepper, cut into 1” pieces
1 T butter
6 pieces of bacon
Fry your bacon in a large skillet-don’t burn it! When it’s done to your crispy preference, remove it to a paper towel. Drain the bacon grease into a can, but keep all the toasty bits in the pan!
Lower the temp to med-low.
Deglaze your pan with a pat of butter. Yes I said butter.
Add your brussels sprouts and stir to coat. Turn up the heat to medium. Saute for 2-3 minutes.
Mix in the zucchini and saute for 2-3 minutes. You want the sizzle, and hot enough to cook off the water quickly, without burning things-so know your cook-top.
Add the peppers and whatever other veggies you may have, give a good sprinkle of garlic powder, black pepper and stir.
When the vegetables are heated through, add the chopped bacon. Cook 1-2 mins to heat and cook off any liquid. Carmelization is your friend.