Nov 19, 2013

Brussel Sprouts with Bacon, Garlic, and Onion (Thanksgiving: Let's Eat Week)

Welcome to Day 2 of Thanksgiving: Let's Eat Week.

Did you check out the Garlic Cream Cheese Mashed Potatoes I shared yesterday?

Do you like how I said "check out", like they were the Ryans (Gosling and Reynolds) just walking down the street?

Speaking of Ryan Squared (that is what I am calling them from now on)...I couldn't help myself...

That is my way of trying to brainwash nicely suggest that you need the recipe for these Garlic Cream Cheese Mashed Potatoes from yesterday.

Did it work?

Do I need to make another "Hey Girl" for today's recipe?

I will if you need me too, but I have a feeling the fact that there is bacon in these Brussel Sprouts will be all that you need to be convinced of the glory that is this Thanksgiving side dish.

See that bacon?

Brussel Sprouts have a bad wrap. Do you like them? Have you tried them?

I hadn't tried them until a year ago. With this very dish in fact.

I felt like I had done myself a disservice waiting that long. They really are rather tasty. Add bacon, garlic, and onions, and well, how could they be anything but yummy. Oh and there is butter involved.

So yeah, this side dish is pretty healthy...


Okay not so much healthy. Seriously, though, I kind of feel Thanksgiving is the one day a year where you can just indulge, okay that and your birthday.

So bacon and butter, I welcome you. Thanks for joining our Thanksgiving feast.

I hope the pictures above inspire you to try these Brussel Sprouts...uh I was talking about the pictures of the veggies. Geez guys! Hehehehe.

Give them a try. You will be surprised at their yumminess.

Brussel Sprouts with Bacon, Garlic, and Onion

1 lb brussel sprout, cut in half (top to bottom)
4 strips of bacon, cut up
1/2 large onion, finely diced
1 teaspoon minced garlic
2 Tablespoon unsalted butter

In a large skillet, fry up the bacon pieces.

Remove bacon from the pan and drain on paper towels.

Over medium high heat, melt butter in the same skillet with the bacon drippings. Cook the onions in the pan for several minutes until they are translucent. Then add in the garlic and cook for another minute, making sure not to burn the garlic.

Push the onions aside in the pan and place the brussel sprouts cut side down into the bottom of the pan. Cover the pan and cook over medium heat for 7-8 minutes. They will be bright green and tender.

Once they are cooked, add in the bacon and stir the brussel sprouts until coated evenly.

Serve warm.

Come back tomorrow for more Thanksgiving: Let's Eat Week.
I will be sharing a recipe for my favorite Dinner Rolls.

Follow along with Just Another Day in Paradise

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1 comment:

Laura Roth said...

It almost worked...especially since I drool over Ryan Reynolds...but my darn garlic allergy would win that battle...but I had a great laugh over this post and love the "hey girl" statements :)


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