Description
My super-picky 8-year-old loves this somewhat healthy take on breakfast. Even if you are not a Brussels sprouts fan you may add this to your regular rotation after trying. Also great as a side dish with roast chicken or turkey.
Ingredients
- 4 strips Bacon
- 1-½ Tablespoon Olive Oil
- 8 ounces, weight White Or Baby Portabella Mushrooms, Cleaned And Quartered
- 2-½ cups Brussels Sprouts, Ends Removed Then Thinly Sliced
- 1 clove Garlic, Minced
- 1-½ Tablespoon Lemon Juice
- Salt And Pepper, to taste
- ¼ cups Parmesan, Shredded Or Shaved
Preparation
Cook bacon in a skillet or electric skillet set on medium heat. Once it’s crisp, remove it from the skillet, chop it and set aside.
Pour off excess grease but do not clean the skillet. Add olive oil into the skillet and stir to mix with remaining bacon grease. Add mushrooms and generously salt and pepper. Stir to coat the mushrooms in the oil and saute until they are beginning to soften. Add Brussels sprouts and combine with mushrooms. Cook over medium-high until mushrooms are golden and Brussels sprouts are browned. Add garlic, stir gently for 1 minute (do not let garlic burn) and turn off heat. Sprinkle with lemon juice and toss to combine. Add bacon and Parmesan and toss to combine. Serve warm.
