Let’s be real, vegetables don’t always have to be the worst thing on your plate.
If you or someone you love suffers from an irrational fear of vegetables, then there may be help. Do you often ask yourself, “what is this green stuff?” or “why are these on my plate?” I’ll admit I was never really that person but I was skeptical of the idea of brussel sprouts when Patty first introduced me to them two years ago.
You like what?! Are you trying to kill me? So yeah I added bacon to make up for it. Bacon brussel sprouts are the gateway drug in the world of brussel sprouts. I swear. Suddenly, vegetables are no longer the enemy when you add crispy bacon and fresh parmesan cheese.
You had me at bacon.
In all seriousness, bacon brussel sprouts are really good. The bacon and parmesan cheese adds a nice subtle smokey flavor that compliments the crispy, seared golden brown brussel sprouts. The best part is that they are very easy to make and will even please the “anti vegetablist” in your family. Full disclosure, I used to be an asparagus guy through and through. I still am, but I think brussel sprouts have surpassed them on my short list of “acceptable vegetables.”
- 1 pound of brussel sprouts, halved
- 3-4 strips precooked bacon, chopped
- 2-3 tablespoons olive oil (affiliate)
- 2-3 cloves garlic, minced
- 1/4 cup grated parmesan cheese
- Salt and pepper to taste
- Rinse and dry brussel sprouts. Trim the stems and remove any yellow leaves, cut lengthwise into halves or quarters depending on the size.
- Place brussel sprouts in mixing bowl. Toss with olive oil (affiliate), garlic, salt, pepper, and bacon bits.
- Place brussel sprouts in large skillet and cook on medium-high heat for 10-15 minutes, turning occasionally until slightly golden brown.
- Just before taking off heat, stir in parmesan cheese and mix evenly, about one minute.
- Remove from heat and serve immediately.