I really don't like brussel sprouts. Or at least I didn't until I came across this lovely little recipe. These are sooooo good, I went back for seconds. The skinny sweet potatoes are a nice change to the traditional mashed potatoes, and as an added bonus- no gravy required! Yay for skipping steps and less dishes.
Seared Brussel Sprouts
2lb fresh brussel sprouts, washed & cut into half, outer leaf removed
1lb slab bacon (I used 1/2 package of sliced bacon because it's what I had on hand)
2 T extra virgin olive oil
In a skillet, heat olive oil over medium heat & add bacon. Add just enough water to the skillet to cover the bacon and cook until the water has fully evaporated, about 8 minutes. Continue cooking, stirring around to break up the bacon. Remove bacon from skillet & strain off fat into a bowl.
Toss the brussel sprouts in the bacon fat and return to skillet flat side down over high heat (it'll be a little smokey, open a window in advance). Cook sprouts for 3 minutes without moving & then flip to cook round side for about 1-2 minutes. Remove from heat & toss with bacon crumbles. That's all, folks. Phenomenal. Seriously. I mean, it involves bacon, how could it not be?
Skinny Sweet Potatoes3 large sweet potatoes, washed & peeled, cut into pieces
3 C low sodium chicken broth
3 C water
2 T butter
1/4 C brown sugar (more or less, depends on how sweet you like it)
generous dash of black pepper
In a pot, bring water & chicken broth to a boil and cook potatoes until they are tender. Drain, reserving 1/2 cup of the liquid. Add butter, brown sugar & black pepper to pot and use your potato masher to create a creamy mashed potato texture. Serve immediately!
No comments:
Post a Comment