This has been in my repertoire for a long time. My friend, Heather, and I used to eat these brussel sprouts for dinner when we were poor, living downtown and trying to do the low carb thing…yes, that was the Atkins diet era. Now we use this recipe as an amazing side dish to almost any meal. Wouldn’t it be great for Thanksgiving!?
- 2 cups brussel sprouts
- 1 tsp lemon rind
- 1/2 lemon, juiced
- 2 Tbs butter
- 3 slices of bacon
- garlic salt
- Start off by washing and slicing the ends off of the brussel spouts. Then slice them in half. If they are super small like mine were you can leave them whole, just make sure to get the ends fully cut off.
- Then cook up your bacon in a large fry pan on medium-high. When crispy, remove and place on a paper towel for later.
- Pour out all of the bacon grease but don't wash the pan. You'll want the remnants of the bacon to cook your sprouts in.
- Add the butter to the pan and let it melt.
- When melted, season the pan with garlic salt and pepper.
- Place the sprouts, sliced side down, one at a time in the pan. You'll be leaving them like this throughout the whole cooking process.
- Squeeze the lemon juice and sprinkle the lemon rind on top.
- Cover and saute for about 10 minutes.
- You can test out the doneness by sticking a fork in them, I like them soft but still al dente.
- Scoop the cooked sprouts into a bowl and toss with your crumbled up bacon bits.
- Serve piping hot!
They turn out rich, a little salty and a little lemony. Amazing!