I don’t remember eating Brussels sprouts until my grandma made me eat some when I was 23. They are now my one true vegetable love.
Serves 2, generously, or a great side dish for 4
4 slices bacon, crumbled
1 pound Brussels sprouts, quartered
1 tsp. garlic powder
1/2 tsp. black pepper
juice from 1/2 a lemon
1 Tbsp. olive oil, optional
4 Tbsp. blue cheese crumbles, optional
Fry bacon over medium heat until crispy. Remove to paper towels to drain.
Add quartered Brussels sprouts to bacon grease, still over medium heat. (There should be enough to coat everything and start crisping them up nicely, but if for some reason you don’t have enough bacon grease leftover, add 1 Tbsp. of olive oil.)
Stir to coat all sprouts. Season with black pepper and garlic powder. Don’t salt, the bacon grease is salty enough!
Cook for about 10-15 minutes or until desired tenderness. Chop bacon slices into crumbles.
Squeeze lemon juice over the Brussels sprouts. This also helps deglaze the pan and get all those extra bacon bits leftover from frying. Yummo.
Add bacon crumbles. One more quick stir. You’re ready to serve or eat them out of the pan. Add blue cheese crumbles if you’re feeling sassy.