*** Just want to note the humor of [very accidentally] initially sending out last night’s blog post with my draft version from my email at the bottom of the post. It’s been corrected on the site, but of course the perfectionist in me was less than thrilled at the mistake. I’m going to try to take my own advice and not “sweat the small stuff”! Added bonus: the email gaffe inspired me to create a page with information on how to contact me via email.***
On to the recipe: I love brussel sprouts, especially during their peak season, which started last month. They’re great whole in the oven, but you can save some time by cooking them in a pan on a stovetop, as described below.
Prep Time: 5 minutes
Cook Time: 10-15 minutes
10-15 brussel sprouts (depending on size)
2 cloves garlic, minced
2 slices sugar-free, uncured bacon
(1) Dice the bacon and cook in a pan over medium-high heat, until bacon starts to brown
(2) While the bacon is cooking, cut the bottoms off the brussel sprouts, peel off outer leaves, and thinly slice inner core of the brussel sprouts. Add all the leaves and inner core to the pan with the garlic.
(3) Cook for 10-15 minutes, until leaves start to get some char on them. Serve on the side of meat and other veggies for a full meal.