Nothing says “Irish” like a little smoked meat and some green vegetables!  This is a simple side dish to add to your Saint Paddy’s Day menu!

Brussels and Bacon

1 lb of Brussels Sprouts, cut in quarters
1 T olive oil
3-4 cloves of minced fresh garlic
1 onion, sliced in rounds
1/4 lb of bacon

In a large skillet, cook bacon slices until crisp over medium heat.  Place cooked bacon on paper towel lined plate and drain all but about 1 T. of the bacon fat from the skillet.  Place the skillet back on the flame and add olive oil and onions to the bacon fat and reduce the heat to medium low.  Slow cook the onions until they are beginning to brown slightly, about 10 minutes.  While the onions are cooking, crumble or slice the bacon into small strips.

Bring the heat back up to medium and add the minced garlic, stir and saute until fragrant – about 2 minutes, then put the brussels in the skillet and stir and cook them for another 5-8 minutes – until they are beginning to soften and the core starts to get translucent – don’t overcook!  Add the bacon and toss everything together.  If you like balsamic vinegar, you can sprinkle a bit of that over the top.

Vegans/Vegetarians:  Just lose the bacon and add 1 T olive oil to the mix.  Still fantastic!


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