The best brussels sprouts
10 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 6 | slices | Bacon, Cut Across Into Inch Pieces |
| ½ | cup | Pine Nuts |
| 2½ | pounds | Brussel Sprouts, Halved, |
| Cored -- quarter each half | ||
| 2 | teaspoons | Garlic -- minced |
| 1 | cup | Carrots -- very finely |
| Diced | ||
| 2 | teaspoons | Kosher Salt |
| Freshly Ground Pepper -- to | ||
| Taste | ||
| ¼ | cup | Italian Parsley -- chopped |
Directions
Put the bacon in a large skillet over medium heat and cook until the fat is rendered. Add the pine nuts and cook until the bacon is crisp and the nuts are golden, about 1 min. Add the Brussels sprouts and the garlic, cover, and cook, shaking the pan, until the Brussels sprouts are wilted but still bright green and crisp, about 1 min. Add the carrots and cook for 1 min longer. Stir in the salt and pepper, and chopped parsley. Serve warm. Serves 10 to 12 as a side dish.
Recipe By : A Well-Seasoned Appetite - ISBN 0-670-85574-X From: Dan Klepach Date: 10-10-95 (13:20) (159) Fido: Cooking