Sautéed Harvest Veggies
Ingredients:
- 2 1/2 pounds Brussels sprouts, trimmed
- 4 slices bacon, cut into 1-inch pieces
- 1 tablespoon extra-virgin olive oil
- 1 large onion, diced
- Thyme and Savory (amount varies depending on preference)
- 1 teaspoon salt
- Pinch of pepper
- 2 teaspoons lemon juice
Directions:
- Bring a large pot of water to a boil. If sprouts are very small, cut in half; otherwise cut into quarters. Cook the sprouts until barely tender, 3 to 5 minutes. Drain.
- Meanwhile, cook bacon in a large heavy skillet over medium heat, stirring, until brown but not crisp, 3 to 6 minutes. Remove with a slotted spoon to drain on a paper towel. Pour out all of the bacon fat from the pan.
- Add oil to the pan and heat over medium heat. Add onion and cook, stirring often, until soft but not browned, reducing the heat if necessary, about 4 minutes. Stir in thyme (or savory), salt and pepper. Increase heat to medium-high, add the Brussels sprouts, and cook, tossing or stirring occasionally, until tender and warmed through, about 3 minutes. Add the bacon and lemon juice, and toss.
Let me know what you and your family think of this dish! I can't wait to hear back from those of you who tried it. Tweet me your thoughts @Abby_Shroka. If you're still wanting more side dish recipes, there are many more healthy recipes on my website www.abbyshroka.com. I hope you all have a wonderful Thanksgiving!
Wishing you all health, hope, and happiness this Thanksgiving
Abby
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