You say Brussel sprouts I used to say – Blaaahh!!! I hated them for years… After my very first attempt to diet, back in 2007. I ate so many of them, boiled and blunt, that i ‘d never even wanted to hear about them.
Until a few years ago, when a friend and me went over for dinner to one of my favourite restaurants in NYC by my old lab – The Grange bar and eatery, and he order the warm Brussel sprout salad. Well I obviously cringed, but then when it actually came and I tried it I was a big fan!
Now, fast forward a few years later, and I walked into the grocery store here and literally bump into a bag of brussel sprouts! After a long moment of me staring at them and them staring back at me I placed them in my basket wanted to try – this is the key word here – to recreate from memory that salad I had a few years back…
Did it work? Oh yes it did! @mymamus and I are totally hooked!!
2lbs fresh (I ‘ve never used frozen) brussels sprouts
0.5 lbs bacon bits
salt (I love Himalayan salt) and pepper
chopped pecans, parmesan cheese, poached egg
Heat the olive oil in a pan and brown the bacon bits. Cut the stems and wash the brussels sprouts. Dry them up using a paper towel and cut them into 3 pieces in a direction parallel to their stem. Once the bacon is cooked – not crispy – place the cut brussels sprouts in the pan and occasionally stir. Once the brussels sprouts are a little softer, add salt and pepper to taste. Leave them in medium heat until the brussels sprout are cooked and tender and not crunchy.
Pour contains into a plate and topped either with pecans and parmesan cheese or with a poached egg 🙂
Let me know what do you think! If you are a bacon lover like myself you ‘ll certainly enjoy it!