Recipe submitted by Mindy Ladner: Wildrose Retail Associate
- 16oz brussel sprouts
- 4-6 slices applewood smoked bacon
- 1-2 Tbsp butter
- 2-3 Tbsp light brown sugar
- salt & pepper
Trim stems on brussel sprouts and remove any damaged outer leaves, then slice them in half. If sprouts are larger in size, they can be quartered. Set aside.
In a large non-stick skillet, cook the bacon until crisp. Remove bacon from pan and leave enough rendered fat to coat the bottom of skillet.
With the skillet over medium heat, place your sprouts in with the flat, cut side down. Season with salt and pepper. Let them cook undisturbed until they get browned and caramelized. Then stir them and continue to cook med-low heat until cooked through.
Add butter to skillet and let melt. Stir the butter to coat brussel sprouts.
Sprinkle the brown sugar over the top and stir to distribute. Let the sugar melt then stir again.
Taste to check salt and pepper. Add accordingly.
Note from the chef: These make a fantastic side that pairs with almost any protein. If you aren’t a big fan of Brussel sprouts, try them this way. I didn’t care for them until I started cooking them like this. Now they are one of my favorite sides.