Happy November! Do you get excited for a new month? I don’t normally, but now that we are heading into the holiday season I was very excited for this new month.
Today I will be sharing a recipe for Sautéed Brussels Sprouts. This recipe is delicious on your Thanksgiving or Christmas table, but so simple you could throw it together on a typical weeknight (we do!). Now I know that brussels sprouts are a polarizing vegetable, but I think even a brussels sprout hated would enjoy this recipe.
I like to sauté shaved brussel sprouts instead of cooking them whole. Not only do they cook fast but I have found that people who claim not to like brussels sprouts will like them way better if they are shaved like this. Also add bacon, garlic and cheese to anything and I’m totally sold.
Sautéed Brussels Sprouts
Yields: 4-6 Servings
- 1 lbs Brussels Sprouts
- 2 Sliced Bacon, diced
- 1 Garlic Clove, minced
- 2 Teaspoon Worcestershire Sauce (soy sauce can be substituted)
- Fresh Parmesan Cheese
- Salt and Pepper, to taste
Trim the end off the brussels sprouts and remove outer leaves. Use a food processors grater attachment of a knife to shave brussels sprouts. Alternatively you can buy a bag of pre cut brussels sprouts. Set aside.
In a frying pan cook diced bacon over medium heat until starting to crisp, about 3-5 minutes. Drain off excess fat. I leave just enough bacon fat in the pan to coat and discard the rest. Add brussels sprouts to the pan. Sauté over medium heat for 2 minutes. Add minced garlic and sauté for 4 minutes. Add Worcestershire sauce and salt and pepper to the pan. Sauté for another minute.
Transfer to a serving dish and top with freshly grated or shaved parmesan. Serve immediately.
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