We’ve hit that last part of summer where you start getting slightly fall-like days sprinkled in here and there to instill anxiety and apprehension of Seasonal Affective Disorder onset. Know what I mean? Last night was one of those nights, and I needed some warm comfort from the kitchen. You know I love me some Brussels sprouts. So I came up with this quick warm salad, and threw in some chopped bacon because, well, because bacon. It’s warm, it’s comforting, it’s actually really bright and fresh, and it’s YUM-MY. Here you go.
WHAT YOU NEED
* ~1lb fresh Brussels sprouts
* olive oil
* 6-8 strips bacon, trimmed of most of the fat
* lemon pepper, to taste
* 1/2 a lemon, juiced
WHAT TO DO
Wash your sprouts, and trim off the ends and any ugly leaves, then halve them, and slice them thinly.
While those warm up, trim much of the fat off the bacon, and chop into small pieces. Add the bacon to the pan and mix through.
Lower the heat to medium-low, and add lemon pepper, to taste. Continue to cook, stirring occasionally, for about 2-3 minutes. Squeeze half a lemon over the contents of the pan, and toss through. Serve straight from the pan – nice and warm.
I actually served this alongside a light pasta dinner packed with veggies, and when I first plated it, I added the warm Brussels salad right on top, and it was delicious, adding richness of flavor and brightness to the dish. On the second helping (yessir, I sure did), I just ate it on its own as a side, and it holds its own.
As far as I’m concerned, Brussels sprouts can do no wrong. But this. Just. Yeah, this.
Let me know if you try it!