Brussels Sprouts with Bacon and Garlic.
The Fall air is one of my favorite. The days are getting shorter the morning are colder. Our home cooking reflect that by having a more sauces, more oven cooked meals. The aromas that linger in the house are warming to the soul.
Last night I prepared one of my old favorite meal, cheese pork chops. The heavy cream tenderizes the meat, which was already tender to start with, the mustard gives a small bite, the cheese blends well.
Nothing portrays Fall better than Brussels sprouts. To maximize my time I did not peel leaves by leaves, but instead I sliced them in thin slices. same result while cooking, faster prep time.
Could not have our first official Fall meal without potatoes.
A nice glass of Chardonnay by Sterling Vineyard was perfect.
Brussels Sprouts with Bacon and Garlic
- 15 mins total
- 5 mins prep
- 10 mins cook
- serves 4
2 pound halved and cored removed Brussels sprouts
2 peeled and minced garlic cloves
6 slices cut in smala sllces bacon
In a large skillet place the bacon and cook until is brown and all fat rendered.
Add the garlic and Brussels sprouts and still well together.
Cover and let the sprouts become tender.
Add salt, pepper and a squeeze of lemon to season and serve.
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