Ahh summer veggies. Is It me or does everyone feel lighter in the summer? It’s easier to eat healthier in the summer; it’s easier to drink water in the summer. Maybe it’s my depression subsiding with the extra vitamin D from the sunshine. I wanted to include a recipe that uses a summer veggie with savory protein to make for a fantastic side dish. I like to think this is the perfect food to begin transitioning from summer to fall.
For the record when I was young my mom would make brussels sprouts and I hated it. I complained and hid in my room. She didn’t even try to make me eat them, she would just make them for herself. But the house smelled like garbage and a fart combined into one stinky wafting odor that we could not escape from. Now that I’ve grown up and put my big girl pants on, I decided I think they’re my favorite side dish to make for the holidays or on a nice September day. It’s funny how we don’t like things when we are young but acquire a taste for them later. It’s like it’s too pungent, too rich, too strong for our naive taste buds. Whenever I want Enzo to try a new food, he is always willing. If he doesn’t like it I tell him, well you’ll probably like it when you get older. Sometimes things taste better when you get older, I told him. I really like to make shit up as I go along when it comes to this parenting business, but that kind of makes sense. if you previously thought you didn’t like Brussels sprouts, I implore you to give them a try once again. Anyway, enjoy!
Brussels Sprouts with Bacon
1 – 1 ½ lbs of brussels sprouts
¼ lb. of bacon cut up into small pieces
Fresh lemon juice from 1 lemon
Salt and pepper
Olive oil.
- Clean sprouts and slice off the stem, then stand up on stem and slice each one into four thin slices. Do this repeatedly to all sprouts. Set aside.
- Heat skillet. Pour in 2-3 tablespoons of olive oil. Add in cut up raw bacon. Begin to render bacon.
- Once the bacon begins to cook and has started to crisp, remove the bacon and set aside on a dry paper towel. Leave the bacon fat in the pan. Add the brussels sprout slices over the bacon grease at medium high heat. Stir occasionally. Keep your skillet on medium high heat to brown some sprouts. Stir more frequently. You may need to add a lid to slightly steam the sprouts. But remove the lid once they turn bright green so they saute and begin to brown. Color is flavor.
- Once things begin to really cook, begin to add salt and pepper to taste as well as 1/4 cup up to half cup of lemon juice. This removes the bitter from the sprouts while lightening the heaviness from the bacon.
- Once the sprouts are to your liking, toss the bacon back into the sprouts and serve.
Note: before cutting lemon, roll it on the counter pressing down onto it. It will release the juices so when you cut it open, you will get the full amount of juice.