This is one for all the Brussels sprout lovers out there. And in fact, if you’re not a fan of Brussels sprouts yet this recipe may just change your mind. Add bacon to anything and it tastes good right?
The sweet and savory combination of this veggie dish makes it a crowd pleaser. I use turkey bacon to lighten it up a bit and it works just as well.
Brussels sprouts are high in Vitamin K & Vitamin C. They’re a part of the cruciferous vegetable family which means they’re full of antioxidants that aid in detoxification. They are also known to help reduce inflammation in the body, so eat up!
1 lb Brussel sprouts
1/4 lb turkey bacon (I often use less)
1/8 cup olive oil
1/8 cup minced garlic (about 1/2 bulb)
1.5 cups halved red seedless grapes
sea salt & pepper to taste
Rinse Brussels sprouts and trip ends. The original recipe suggests separating them into individual leaves to distribute flavor. I choose to halve them when I’m pressed for time. You should end up with about 4 cups of packed leaves or halved Brussels sprouts. If you choose to halve them, you may want to blanch them in water for 2-3 minutes just to jumpstart the cooking process. Set aside.
Cook bacon in a large skillet over medium heat until crisp. Remove from the pan and drain on paper towels. Remove the bacon dripping from the pan.
Add olive oil and garlic to the skillet and stir until garlic begins to brown. Add chopped bacon to the skillet along with the Brussels sprouts. Stir until leaves begin to melt – approximately 7-10 minutes.
Hold the grapes over the pan and lightly crush them, allowing some juice to squeeze into the mixture. Then simply drop them into the pan and stir. Season with salt & pepper to taste. Serve warm.