Sauteed Brussels Sprouts with Bacon
This dish is an adapted version of Washington Post's Best Brussels Sprouts Ever. I used half of the bacon and matchstick carrots. The original version is great, but I wanted to lighten up some of the fat content from all the bacon. It's best to finish this off just prior to serving your meal.
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Servings: 6
Ingredients
- 1 pound Brussels Sprouts,stems cut, then halved and cut into thin strips
- 1/4 pound uncured bacon, cut into thin strips
- 1 T Extra virgin olive oil
- 1 T butter
- 2 c matchstick carrots
- pepper to taste
Instructions
- Cut off stems of Brussels Sprouts, then halve. Cut each half into thin strips
- Cook bacon strips in pan until golden.
- Add in butter and olive oil.
- Place sprouts and carrots in and toss over medium low heat for about 5-7 minutes. You want sprouts to maintain a bright green color!
- Season with freshly ground black pepper.
- Serve immediately! Yum!