Apologizing in advance for this quick post. It’s been a whirl-wind of a weekend! On Friday we celebrated the 2-year anniversary of Andrew trekking across the world to visit me in South Africa (now that’s a story for a differed post). Saturday was dedicated to family and friends with a morning work out, brunch, dinner and a burlesque show (if you’re ever in Seattle you MUST check out Triple Door theater downtown). And today was all about errands, house-keeping, and Teek of course!
Fast-forward to this recipe. It’s quick, comforting, simple, yet has a complex flavor profile. AND IT HAS BACON.
Brussels sprouts and bacon is a classic combination. Usually I roast the brussels sprouts, which requires more time than sauteing them. Another perk of this recipe: you can use one pan to do all your cooking = minimal clean-up required. Cha-ching! It’s an amazing side to your favorite protein or if you’re anything like me you will just eat it by the forkful out of the pan :)
Prep time: 5 minutes
Cook time: 15 minutes
3 pieces of bacon
12 oz brussels sprouts
1 C sliced crimini mushrooms
1/3 C poppy-seed dressing
sea salt and cracked pepper to taste
- Cook the bacon in a medium sauté pan according to instructions. Remove bacon from the pan and place on paper towel to absorb excess oil. Keep the reserved bacon fat in the pan.
- While the bacon is cooking, remove stems from brussels sprouts, slice in half, and rinse. Transfer to food processor and pulse until shredded. Leave some pieces of brussels sprouts larger.
- Transfer the sliced mushrooms to the sauté pan and cook for 2 minutes. Then add the shredded brussels sprouts, continue cooking for 7-10 minutes over medium heat, stirring occasionally (the mushrooms should be cooked at this point). Remove pan from heat.
- Crumble the cooked bacon. Add the bacon and poppy-seed dressing to the pan, ensure that vegetables are coated evenly in dressing. Serve warm.