Brussel Sprouts With Bacon, Lime, Avocado, Garlic

"from The Little Red House...a great unusual combination of flavors and nutrition and textures..."
 
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photo by Karissa Marshall photo by Karissa Marshall
photo by Karissa Marshall
Ready In:
30mins
Ingredients:
8
Yields:
4 cups
Serves:
4
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ingredients

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directions

  • While you are slicing your brussels, cook the bacon until crispy in a large skillet. Remove from pan.
  • Add a little olive oil to the pan (depending on how much bacon drippings were left over), and add your shredded brussels, garlic, and crushed red pepper.
  • Cook for just a few minutes on medium heat, until brussels start to get tender.
  • Mix in lime juice and crumble bacon into the sprouts. s&p to taste.
  • Scoot your sprouts over to the side of the pan, and add avocado slices--just to quickly warm each side. You don't really want to stir them around into the sprouts or they will mash right in.
  • When they are heated through, mix everything together and enjoy!

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Reviews

  1. Karissa Marshall
    One of my favorite recipes - I love this twist with the garlic and red pepper. Don't forget - the lime is ESSENTIAL. I also recommend using cast iron, but that's just me!
     
    • Review photo by Karissa Marshall
  2. Maito
    Caramelizing brussels sprouts gives them such a great flavor, and the bacon enhances that here. I accidentally doubled the bacon - made a half recipe and thought I had one slice, when two were stuck together (but it definitely wasn't too much bacon). The avocado is really unique in this. I have to admit though, I topped the plates with it room temperature, as we are not big fans of warmed/cooked avocado. It was a wonderful side dish!
     
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RECIPE SUBMITTED BY

56, an Army brat who has lived in 20 different locations [born in germany, went to kindergarten in japan] including new york city, palo alto CA, maine, georgia, chicago, after growing up in small-town kansas... have some fabulous recipes from well-traveled army people... recently started adding just a splash of bourbon or brandy to real maple syrup - and it really gives french toast or pancakes a special, more sophisticated flavor... a friend jokes that bourbon is my new "secret ingredient" that i'll be adding to everything - it's not true but i'm telling you - you should try it! it's really very good [for adults, anyway] sugarpea's apple pancake recipe is a deadringer for Walker Brothers Pancake House in north shore Chicago - i've searchd for this for 34 years - and it's easy as well as To Die For!!! the Dutch Baby pancake is a huge seller there too - with the same gooey comfort-food but elegant batter... also if you search for lettuce wrap - the 2 recipes for PF Chang's come up... this is also SO GOOD, truly a memorable entree... for cookbooks: With a Jug of Wine, More Recipes With a Jug of Wine were written by the San Francisco Chronicle food writer decades ago - and most everything in them is superb - and i learned a lot as a new cook, young wife, from reading through them in the late 1970s... i got a [very French] sense of food as a way of life
 
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