My love affair with brussels sprouts is fairly new. After spending a week in Rochester a year ago by myself, I ordered them daily through my room service. I had only prepared them a few times before that. I quickly fell in love and now there is no going back. Although my family does not like the smell of them cooking in this house 🙂
They are low in calories (only 28 in a half of a cup, boiled) and contain protein, fiber, and numerous vitamins and minerals.
I typically roast mine but I wanted to try a stove top recipe. You can easily double or triple this dish for your Easter gathering. It would make a perfect addition to your holiday feast. You could cook the bacon, chop the onion, and boil the brussels the day before to prep. It would only take about 10 minutes to make on your busy holiday that way.
Brussels Sprouts with Turkey Bacon and Garlic
2 1/2 cups brussels sprouts, trimmed and cut in half
1 TBSP Extra Virgin Olive Oil
1/2 of an onion, finely diced
2 cloves garlic, chopped or minced
3 or 4 slices of turkey bacon (I prefer Applegate) cooked and crumbled or sliced
Himalayan Pink Salt
Bring a pot of water to a boil and add some Himalayan pink salt. I use my pasta pot for easy draining. Add Brussels sprouts and cook for about 5 minutes until slightly tender.
In a skillet, heat the olive oil over medium-high heat. Sauté onions about 4 minutes until tender. Add garlic and Brussels sprouts. Stir frequently ad cook until brussels sprouts are lightly browned. Season with pink salt and pepper, top with turkey bacon, and serve. A pinch of nutmeg works nice on top as well if you would like.