I chose this recipe to be my first post because I love anything that is sautéed. I also love bacon! Who doesn’t love bacon, I mean, c’mon? Brussels sprouts is one of my most favorite veggies! It can be a challenge to cook this amazing produce because it could either come out too soggy or too hard. It had to be perfectly cooked Brussels sprouts. Roasting it in a pan creates a sweet taste to the outer leaves, and slivered almonds add that crunchy texture to the dish.
1 pound and a quarter Brussels sprouts, pre-boiled and drained
2-3 slices of hardwood-smoked bacon, sliced evenly into small pieces
1 1/2 big garlic cloves, minced
1/2 white onion, sliced into small cuts
2 tablespoons slivered almonds
3 tablespoons extra virgin olive oil, Kosher salt, and ground black pepper
1/2 cup freshly chopped Italian parsley
To tenderize Brussels sprouts: Boil water in a pot, then add the Brussels sprouts, and cook for 5-6 minutes. Drain and set aside.
In a large skillet, heat the olive oil over medium heat.
Saute the minced garlic first.
When it’s golden brown, add the white onions and bacon bits.
Once the bacon bits are close to being golden brown, add the pre-boiled, drained Brussels sprouts.
Cook for 6-7 minutes then add salt and pepper to taste.
Cook for 4-5 minutes. make sure you do not overcook your Brussels sprouts so please keep a watch on it. Use a toothpick and grab a bite on it to test its hardness.
When it is ready, transfer it over a serving dish and garnish it with slivered almonds and parsley before serving.
Serves 6 people.