Best-Ever Brussels Sprouts

Recipe Ingredients

1 1/4 lbs	567g / 20oz	Fresh brussels sprouts
1 tablespoon	15ml	Olive oil
1 tablespoon	15ml	Unsalted butter
1/2 lb	227g / 8oz	Lean slab bacon - rind removed,
		Cut into 1/4" dice
3		Carrots - scraped, diced
2 teaspoons	10ml	Snipped green onion tops or chives

Recipe Instructions

Trim stem ends off sprouts; remove tough outer leaves. Halve sprouts lengthwise; cut into strips.

Heat oil and butter together in a heavy pot. Add bacon; cook over medium-low heat until it renders the fat and turns golden, about 5 minutes. If desired, drain some fat. (If you can't find lean slab bacon, cut down on the quantity of bacon and drain off most of the drippings.) Add carrots and stir to coat with fat. Cook, stirring often, until carrots begin to soften, about 5 minutes.

Add sliced sprouts; toss well. Cook, stirring, until they are crisp-tender, 5 minutes. Sprinkle with onion tops and serve.

Yield: 4 to 6 servings.

Source:
St. Louis Post-Dispatch - 11-23-1998 - This recipe was printed in Sheila Lukins' U.S.A. Cookbook (Workman Publishing, 1997, $19.95 softcover) - By Joyce Rosencrans

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