Sautéed Brussels Sprouts with Bacon and Butter
What I love most about this sprout recipe is how fresh it is.
Don’t over cook them. They only need a few minutes, and they will stay fresh and tasty.
Most people go wrong when they over cook them, and over cooked sprouts do not taste good!
You can tell a deliciously cooked spout from a bad one by the colour, I think.
If they’ve kept their bright green colour, they’ll be delicious.
If they’re a little washed, then they’re overdone.
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Serves 4 as a side
4 rashes bacon, thinly sliced
350g Brussels sprouts, ends trimmed and sliced
2 tbsp olive oil
1 garlic clove, crushed
Heat a medium-sized frypan over medium heat and fry bacon until crisp. Remove from pan and set aside.
Add butter and 2 tbsp olive oil to the pan and allow to melt over medium-low heat.
Add sliced sprouts, garlic and season with salt and pepper and sauté for a minute while stirring.
Add the bacon and its juices and sauté for another minute while stirring and serve.