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Healthy Dinners: Brussel Sprouts with Bacon and Jalapeno

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I can’t believe that I only started eating brussel sprouts a few months ago! I feel like my parents, like most people of their generation, had bad experiences with brussel sprouts so they wanted to shelter my brother and I from them. Enter Doug, who LOVES brussel sprouts and informed me that most people don’t like brussel sprouts because they are simply cooking them wrong. Doug’s roasted brussel sprouts are pretty amazing, but with all the brussel sprouts we were getting with Bountiful Baskets ( I think we had almost 100 sprouts including a bad we bought from Trader Joe’s the week before we started BB), I knew I needed the almighty Google to help me find recipes. I think we had some jalapenos so I did a search of “brussel sprouts and jalapenos”, I think this recipe was one of the first things to pop up and I was sold.

Brussel Sprouts with Bacon and Jalapeno, original recipe found here
Serves 4; unless you are Doug and can’t stop eating it, then it only serves 1 1/2

Ingredients:
4 slices turkey bacon
20-30 Brussels sprouts, washed, ends cut off, and sliced in half the long way
1 medium jalapeno pepper, diced *
2 tablespoons butter ( I use a butter substitute, Brummel and Brown)
2 tablespoons olive oil
3 tablespoons balsamic vinegar
ground sea salt and fresh ground pepper to taste

*this recipe was hot, REALLY hot. So if you have a bland, midwest palate like me, I would go easy on the jalapeno.

Directions:
1. Cook bacon until crisp, set aside to cool and then cut into small pieces
2. Melt butter in a large sauté pan over medium heat. Add brussel sprouts, jalapeno, and bacon and cook 2-3 minutes. Add oil and toss. Continue to sauté until brussel sprouts are caramelized, about 10 minutes. Season with salt and pepper. Add balsamic vinegar and cook 2-3 more minutes.

The coloring is a little dark from the balsamic, but O.M.G. these are sooo good. I couldn’t finish mine because my mouth was on fire, but it was really hard to stop eating. Doug was more than happy to eat the rest of my plate, along with any possible leftovers. He also asks me to make this again at least once a week so I think the next time I make this, I am either going to omit the seeds from the jalapeno or use something else instead of the pepper. Red pepper flakes or cayenne possibly?



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