I am a purist when it comes to Brussels sprouts. I like them cleaned, trimmed, and roasted at 400 degrees for about 40 minutes so that their outside skins turn brown and crispy, but the inside stays firm, not a mushy paste. And, I love them. I think I could eat them nearly every day without tiring of their taste. When I read recipes for Brussels sprouts, my interest is piqued yet I can never surrender my bounty away from my go-to roasting method, afraid I will be disappointed with the result. But, when I saw a recipe that required only a few minutes of cooking AND the use of bacon, I thought now's the time to loosen up and to try something new.
I am so, so happy that I did. This is one of those recipes that make you feel like you are eating something completely indulgent and then you remember it's your vegetable side dish! The bacon creates this delicious base flavor, the lime brightens the dish, and the Brussels sprouts cook into a lovely hash that stays a bit crunchy, adding a great texture to the dish.
You should really try this. I would love to know what you think...
STOVE TOP BRUSSELS SPROUTS WITH BACON AND AVOCADO adapted slightly from in the little red house
1 pound Brussels sprouts 2 slices bacon 1 garlic clove, minced juice of 1 lime 1 avocado, sliced into 1/8ths a pinch of Cayenne pepper
While you are slicing your Brussels sprouts into quarters- lengthwise- so they shred apart, cook the bacon until crispy in a large skillet. Remove the bacon from the skillet and drain on paper towels. Keeping the bacon drippings in the skillet, add your shredded Brussels sprouts, minced garlic, and Cayenne pepper. Cook for just a few minutes over medium heat, until Brussels sprouts start to get tender. Mix in lime juice and crumble bacon into the skillet. Move the Brussels sprouts hash over to the side of the pan, and add the avocado slices--just to quickly warm each side. You don't really want to stir them around into the sprouts or they will mash right in. When they are heated through, serve and enjoy!