Warm Brussels Sprouts Salad with Bacon

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Oh, you guys. This. Just… yeah. This.

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 youbrusselsbacon1 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.

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Heat some olive oil – enough to cover the bottom of a large pan – over medium heat. Add the chopped Brussels to the pan and cook until they start to brown and soften, stirring frequently.

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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.

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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.

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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!

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