I along with many others in the foodie world am having a love affair with brussel sprouts. For me it started this past Thanksgiving when I made them as side dished and in a stuffing. But the love affair has continued into this spring and this easy recipe which I served as a side dish and for breakfast topped with an egg.
This is an easy one dish meal in which I sautéed bits of bacon and then the brussel sprouts in the bacon fat with lots of garlic. I then finished it off with dried cranberries. Oh my it was so good!
1 dozen (or more) brussel sprouts – sliced and core removed
3 pieces of thick cut bacon – chopped in small half in pieces
1 large garlic clove – finely chopped
1/4 cup dried cranberries
Salt and pepper to taste
Rinse the brussel sprouts with water and cut off core and slice the rest.
Cut bacon in small pieces and saute them in a hot skillet until they’re crisp.
Add the garlic to the bacon fat and cook until it begins to color (about 30 seconds) and follow with the brussel sprouts. Cook until tender but still a bit firm to the bite…about 3 or 4 minutes.
Add the bacon back in…
Add in the cranberries. Mix and serve.