This is a pretty simple side dish that compliments virtually any main. To save cooking time, I sliced the Brussels sprouts thinly, but if you’re crunched you could either buy them pre-sliced (I’ve seen them at Trader Joe’s) or halve and steam them, then throw them in the pan. I don’t recommend putting them in whole because they’ll take forever to cook. Adding a splash of coconut aminos at the end of cooking is a nice compliment, but if you don’t have it, salt will do just fine. Just taste before adding depending on how salty the bacon is.
- 4 pieces of bacon, chopped
- 1 lb. (500 g) Brussels sprouts, thinly sliced
- 2 carrots, cut into ribbons with a veggie peeler
- 2 cloves of garlic, minced
- 1″ piece of fresh ginger, peeled and grated
- Salt and pepper to taste
- In a large skillet over medium heat, render the bacon until it’s crispy.
- Add the thinly sliced Brussels sprouts and carrots. Cook on medium-high heat for about 6-8 minutes or until the sprouts have begun to brown.
- Add the garlic and ginger in the last 1-2 minutes of cooking and stir to combine (adding the garlic at the end reduces the chance it’ll burn and taste bitter).
- Season with salt and pepper to taste. Red pepper flakes are also good instead of black pepper.