March 13, 2013 § Leave a comment
As much as we love brussels sprouts in this house, it was time to find other ways of cooking them. I kept going back to the default recipe. Saute’ with olive oil and garlic and squeeze some lemon. However, this time with bacon in the fridge I knew it would be a great pairing. I have been using this same lemon dressing to top off swiss chard for years and it was natural to whisk up a small bowlful. Once I slid them into the serving bowl I felt it needed another “color”…purely for presentation, feta cheese! Nice.
Everything you will need for this dish:
- 6 cups brussels sprouts
- olive oil
- four slices thick cut bacon
- a lemon
- few garlic cloves
- feta cheese
First of all, here is the one and only way to cook bacon as far as I’m concern…
Preheat oven 350 degrees
Line a jelly roll pan (cookie sheet) with foil
Place bacon slices on foil 1/4″ apart
Bake in oven until crisp, approx. 20 minutes, keep your eye on it.
lemony brussels sprouts with bacon
- 6 cups brussels sprouts, trimmed and halved
- 1/4 cup olive oil + 4 tbs.
- 4 slices thick cooked bacon, chopped
- 1/2 lemon
- 3 cloves garlic, pressed
- sprinkling of salt and pepper
- 1/3 cup crumbled feta cheese
In a skillet sauté the brussels sprouts in 1/4 cup olive oil until brown and tender, approximately 20 minutes.
While the brussels sprouts are cooking…
In a small bowl whisk together lemon juice, pressed garlic, 4 tbs. olive oil and a sprinkle of salt and pepper.
When brussels sprouts are nice and brown add the chopped bacon and combine well. Pour the lemon dressing over and toss. Slide the sprouts into a serving bowl and top with crumpled feta.
Serves 4 as a side dish.