I know some people just haven’t been able to love Brussels sprouts, but if you are on the fence about them, this recipe may change your mind. It’s by far the best way I’ve ever eaten them—we are talking a whole new Brussels sprout reality here. Boiling or steaming just leaves them too mushy; this recipe calls for a sauté method that creates a much more pleasant texture. The turkey bacon really does add something here, but if you are all-veggie, try some crispy fried tofu bits or soy bacon. And of course regular pork bacon would work too, if you prefer that.
2 slices turkey bacon, chopped into small pieces
1/2 medium onion, chopped
2 cloves garlic, chopped
15-20 Brussels sprouts
olive oil
thyme – 1 tablespoon fresh or 1 teaspoon dried
freshly ground black pepper
To prepare the Brussels sprouts, cut off the root end, remove a few outer leaves, cut in half lengthwise, then turn and slice into thin slices, approximately 1/4 inch, creating sort of a shredded effect. Cook the bacon in a skillet for about 3 minutes, stirring a few times, then remove and set it aside. In the same skillet, sauté the onion and garlic in olive oil for about 3 minutes or until the onion is just starting to soften. Add the Brussels sprouts and cook another 10 minutes, stirring occasionally. Add the bacon back in, along with the thyme and pepper, stir, and cook an additional 2 or 3 minutes. Serve immediately. Any kind of rice dish makes a good side.
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