A brussels sprouts, bacon, and almond dish ready in under 30 minutes.
If you think you don’t like Brussels sprouts, you should really give this recipe a chance before swearing them off forever.
This dish is basically all done in two steps – cooking the bacon and then sautéing the Brussels with the almonds. Once the bacon is cooked through, it gets placed on a paper-towel lined plate while you cook the rest of everything.
First the almonds plus garlic plus olive oil. Next you stir in the trimmed and quartered Brussels with soy sauce and sauté those until tender which takes about 6-8 minutes. I like them a little bit more on the crunchy side, so they were ready for my liking at about 6 minutes. The soy sauce adds an amazing amount of flavor to these sprouts. I’d never tried soy sauce with sautéed sprouts and I’m a huge fan – I love it! Add a little more salt (I thought they were plenty salty with the soy sauce) and freshly ground black pepper and this dish is ready to be enjoyed.
- 6 ounces bacon cut into 1/2-inch pieces (I used turkey bacon)
- 1 tablespoon olive oil
- 1 clove garlic minced
- 1/2 cup sliced almonds
- 2 pounds large Brussels sprouts trimmed and quartered
- 2 tablespoons soy sauce
- Salt and ground pepper
Place the bacon in a large skillet and fry over medium heat until the fat renders and the bacon is crisp. Using a slotted spoon, transfer to a plate lined with a paper towel to drain.
Pour off all but 1 tablespoon bacon fat from the skillet. Add the olive oil, garlic, and almonds to the skillet.
Saute over medium heat until the garlic is fragrant, about one minute. Add in the trimmed and quartered Brussels sprouts and the soy sauce.
Cook, stirring frequently, until the sprouts are tender - about 6-8 minutes.
Stir in the bacon; season with salt and pepper to taste.
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