Best Ever Brussels Sprouts 1 1/4 lb Fresh brussels sprouts
1 tb Olive oil
1 tb Unsalted butter
1/2 lb Lean slab bacon; rind removed, cut into 1/4" dice
3 Carrots; scraped, diced
2 ts Snipped green onion tops or chives
Trim stem ends off sprouts; remove tough outer leaves. Halve sprouts
lengthwise; cut into strips. Heat oil and butter together in a heavy pot.
Add bacon; cook over medium-low heat until it renders the fat and turns
golden, about 5 minutes. If desired, drain some fat. (If you can't find
lean slab bacon, cut down on the quantity of bacon and drain off most of
the drippings.) Add carrots and stir to coat with fat. Cook, stirring
often, until carrots begin to soften, about 5 minutes. Add sliced sprouts;
toss well. Cook, stirring, until they are crisp-tender, 5 minutes. Sprinkle
with onion tops and serve. Yield: 4 to 6 servings. Best Ever Brussels Sprouts printer friendly version located here. (Just the recipe. Nothing else.)
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