Bacon Brussels Sprouts Recipe by Elyse Rose
Cooking Instructions 1 Wash and cut Brussels sprouts in half. Cut bacon into bite sized pieces. Fry until crispy. Drain with a paper towel & set aside (leave grease in pan). Add the Brussels sprouts to the pan, stir them until they're nicely coated in the bacon grease, and cover the pan with a lid. Reduce the heat to medium-low. Cook for 5 minutes. 2 Add the bacon back into the pan. Cook, uncovered, for a few more minutes or until the Brussels sprouts are as tender and/or browned as you want. You can cover the pan again if you wish (especially if you want the Brussels to be super soft); just keep an eye on them so they don't scorch. Season with garlic powder, salt & pepper. Crumble cheese if desired. Mix. 1 Wash and cut Brussels sprouts in half. Cut bacon into bite sized pieces. Fry until crispy. Drain with a paper towel & set aside (leave grease in pan). Add the Brussels sprouts to the pan, stir them until they're nicely coated in the bacon grease, and cover the pan with a lid. Reduce the heat to medium-low. Cook for 5 minutes. 1 Wash and cut Brussels sprouts in half. Cut bacon into bite sized pieces. Fry until crispy. Drain with a paper towel & set aside (leave grease in pan). Add the Brussels sprouts to the pan, stir them until they're nicely coated in the bacon grease, and cover the pan with a lid. Reduce the heat to medium-low. Cook for 5 minutes. 2 Add the bacon back into the pan. Cook, uncovered, for a few more minutes or until the Brussels sprouts are as tender and/or browned as you want. You can cover the pan again if you wish (especially if you want the Brussels to be super soft); just keep an eye on them so they don't scorch. Season with garlic powder, salt & pepper. Crumble cheese if desired. Mix. 2 Add the bacon back into the pan. Cook, uncovered, for a few more minutes or until the Brussels sprouts are as tender and/or browned as you want. You can cover the pan again if you wish (especially if you want the Brussels to be super soft); just keep an eye on them so they don't scorch. Season with garlic powder, salt & pepper. Crumble cheese if desired. Mix. More Recipes Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Cinnamon French Toast Cheesy Spinach Puff Pastries Garlic Tomato Shrimp Pasta Creamy Mushrooms Farfalle Pasta Mongolian Chicken Veggie Rice Toppings Cinnamon French Toast Cheesy Spinach Puff Pastries Garlic Tomato Shrimp Pasta Creamy Mushrooms Farfalle Pasta Mongolian Chicken Veggie Rice Toppings Mid.Eastern-Asian Fusion Chic-Veggies Honey & soy duck salad Latkes Potato Cakes Tortang Talong (Filipino Eggplant Omelette) Creamy Mushrooms Farfalle Pasta Crispy Roasted Potatoes Palitaw Pain au Chocolat Garlic Tomato Shrimp Pasta Mid.Eastern-Asian Fusion Chic-Veggies Honey & soy duck salad Latkes Potato Cakes Tortang Talong (Filipino Eggplant Omelette) Creamy Mushrooms Farfalle Pasta Crispy Roasted Potatoes Palitaw Pain au Chocolat Garlic Tomato Shrimp Pasta