Recipe Round-Up: Brussels Sprout Hash with Bacon

I am a fan of the Brussels sprout.

This funky, miniature, cabbage-looking vegetable is super healthy, crazy delicious and goes perfectly with bacon.

I mean, of course it does. Because BACON.

This hash is simple to throw together and only takes about 15 minutes. I eat it as a meal, sometimes with a fried egg on top. Claire has also perfected it as a Thanksgiving side dish. Either way, you cannot go wrong.

It is savory, tangy, comforting, with just a hint of sweetness from the honey. Total win.

So, shall we do this?

 

First, cut off the ends and peel off the first layer or two, just like you would a cabbage.

Rinse them under cold water. Those suckers like to store dirt and sand in the leafy layers so work them over real good.

 

 

Next, slice them very thinly.

 

 

 

Then cut the slices in half.

Until you have a huge mound of sliced, diced Brussels sprouts.

 

 

 

Now, cut up a yellow or white onion and a clove of garlic.

 

 

In the meantime, fry some bacon.

 

Hallelujah.

 

 

 

 

Add your onions and garlic. And sauté for a minute or two.

 

 

Then add your Brussels sprouts.

 

 

Meanwhile, combine apple cider vinegar, honey, salt and pepper in a small bowl or measuring cup. Whisk and pour over Brussels sprouts.

 

 

 

That's right, just like that.

 

 

 

Stir. And now eat.

 

 

 

 

Seriously. So good.

And really good for you. It's gluten-free, low-carb, heart-healthy, vitamin-rich deliciousness with bacon.

 

Success!

Brussels Sprout Hash with Bacon:

1 lb Brussels sprouts

4 slices thick-cut bacon, diced

1/2 medium yellow or white onion

1 clove garlic

1/4 cup apple cider vinegar

1/4 cup honey

salt and pepper to taste

Directions:

Clean Brussels sprouts by cutting off ends and peeling away outer leaf layers. Wash under cold water, removing all dirt and sand. Once cleaned, slice thinly and then cut slices in half. Repeat for all sprouts. Dice onion and garlic. Meanwhile, fry diced bacon in a large pan until crisp. Add onion and garlic and sauté for 1 minute or until fragrant. Add Brussels sprouts. Cook for 5-7 minutes or until bright green and tender.

 

Combine vinegar, honey, salt and pepper in a small bowl. Pour over sprouts and cook for 1-2 more minutes. Add additional honey, salt and pepper to taste. And for extra protein, serve with a fried egg!

 

Dig in!