Somewhere in my youth I decided I didn’t like brussel sprouts. My mom tells me that I liked them as a young child, I believe there is proof in a photo circa 1979. I don’t know what happened but I have turned my nose up at them for years, until recently. Maybe my taste buds changed or maybe I wasn’t having them prepared at their finest but I can’t get enough of them now. Just ask Shane, I am pretty sure is really tired of roasted brussel sprouts. So being the amazing wife that I am, I decided to try cooking them a different way, with bacon. If you don’t like bacon then you don’t like life, and you may as well stop reading because you are a unhappy soul.
Recipe adapted from Food Network
3 slices bacon, chopped
1 tablespoon extra-virgin olive oil or butter
2 garlic cloves, minced
1 1/2 pounds Brussels sprouts, cored and shredded
Salt and pepper, to taste
Place bacon in a large, deep skillet. Cook over medium-high heat until crisp. Drain, reserving 2 tablespoons grease, crumble and set aside.
In the same skillet, add olive oil or butter in with reserved bacon grease over medium heat. Add garlic and cook, stirring until translucent. Add Brussels sprouts to the pan, and season with salt and pepper. Cook over medium heat until sprouts are wilted and tender, 10 to 15 minutes. Stir in crumbled bacon just before serving.