It has been said that bacon makes everything better, and it's true! The Brussels sprouts are still the star of this dish, but crisp, salty bacon makes them that much better.
Technique tip: If you struggle with bitter-taste sensitivity as I do, add a teaspoon of honey or syrup to your serving to make this recipe even more enjoyable.
- Olive oil spray
- 6 slices natural turkey bacon from leg meat, uncured and nitrate free
- 1½ tablespoons olive oil
- 1 tablespoon minced garlic
- 1/4 cup diced red onion
- 1 teaspoon ground cumin
- 1½ pounds Brussels sprouts, thinly sliced
- 2 tablespoons apple cider vinegar
- Sea salt and freshly ground black pepper
- Freshly squeezed lemon juice
1. Set a large nonstick skillet over medium-high heat and spray with olive oil. Once the skillet is hot, add the bacon slices.
2. Cook the bacon until the edges are brown and crispy (you can add a bit more olive oil spray to move this along), 5-7 minutes. Transfer the bacon to paper towels to drain and cool. Once the bacon has cooled and begins to harden, crumble it into small bite-size pieces.
3. Reduce the heat to medium-low, then add the olive oil, garlic and onion. Cook until the onion is brown and translucent, 3-5 minutes, being careful not to burn the garlic. Add the cumin and cook for 1 minute more.
4. Increase the heat to medium-high and add the sprouts. Sauté for 4-5 minutes, stirring frequently to prevent burning. Add the vinegar and stir to combine.
5. Remove the skillet from the heat, fold in the bacon crumbles, and season with salt and pepper to taste. Sprinkle with fresh lemon juice and serve.