Brussel Sprouts
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Brussel sprouts are in the cruciferous family which means they are healthy, healthy. When brussel sprouts are allowed to cook slowly in the skillet, they take on a sweetness that is just lovely. The carrots and apple provide a nice balance to the bacon.
15 - 20 Brussel sprouts, sliced very thin* 1 onion, sliced thin 3 carrots, sliced thin on the diagonal 1 apple, peeled, cored - cut into 1/8ths and sliced thin the short way 4 slices, chopped cooked bacon** 1 - 2 Tablespoons, olive or coconut oil |
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Place the oil into a medium sized skillet and heat to medium. Add the onion and saute lightly. Add the carrots and cook for 2-3 minutes. Add the apple and cook for another minute or so and finally add the brussel sprouts.
Stir all the ingredients to combine and allow to cook for 10 - 15 minutes until the brussel sprouts are soft and browned.
Just prior to serving, move all the vegetables to the center of the skillet and place the bacon on each side to warm.
To serve, combine all ingredients.
* For this dish, I like the sprouts sliced as thin as I can get them which can be a bit unnerving, so try this: thinly slice one side of the brussel sprout and turn the sprout so this becomes the base, slice two or three times and then turn the sprout so it's resting on the just cut side and slice another one or two slices. I find this technique to be pretty good for getting nice thin slices.
** Try to find nitrate-, nitrite-, sugar-free bacon that comes from a pig that has been humanly raised and slaughtered.
Stir all the ingredients to combine and allow to cook for 10 - 15 minutes until the brussel sprouts are soft and browned.
Just prior to serving, move all the vegetables to the center of the skillet and place the bacon on each side to warm.
To serve, combine all ingredients.
* For this dish, I like the sprouts sliced as thin as I can get them which can be a bit unnerving, so try this: thinly slice one side of the brussel sprout and turn the sprout so this becomes the base, slice two or three times and then turn the sprout so it's resting on the just cut side and slice another one or two slices. I find this technique to be pretty good for getting nice thin slices.
** Try to find nitrate-, nitrite-, sugar-free bacon that comes from a pig that has been humanly raised and slaughtered.
