Ingredients
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1 pound Brussel Sprouts
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4 strips bacon cooked crisp
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3 cloves garlic, minced
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1/4 cup finely chopped onion, or shallot
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2 tablespoons lemon juice
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2 tablespoons of BN Maple Balsamic
- 3 tablespoons of BN Bellas Blend Olive Oil
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Rinse the sprouts and drain thoroughly. Cut off discolored stem ends and remove and discard any loose and damaged leaves. Cut the sprouts in half; lay cut-side down, then thinly slice the halves until all are shredded. Set aside.
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Coat bottom of a large skillet or sauté pan with Bellas Blend olive oil and heat over medium heat.
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Add the minced garlic and onion to the skillet and cook, stirring, until the onion is softened, about 2 to 3 minutes. Add the shredded sprouts to the skillet and continue cooking, stirring, until tender, or about 4 to 6 minutes.
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Add the lemon juice, Maple Balsamic, and salt and pepper, to taste. Cook, stirring, for 1 minute longer. Toss with the bacon and serve hot. A nice drizzle of balsamic at the end is a great finish.
These can also be roasted in the oven all at the same time. Toss everything together and roast until tender, finish with Balsamic.
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