I am not a great cook, I’m good when I want to be, but honestly my mind is usually somewhere else and following recipes is really, really hard for me. Any distraction – 3 kids, the dog, a friend, a flower – and boom, we are having “blackened” food again … usually without the Cajan part. So I started making my food simple. Really simple. I wanted healthy and easy.
I love vegetables. I really like them. So much that my older cousins used to call me vegetable when I would chose the celery over Grandma’s cookies. I have never been much of a sweet eater. I prefer salty and bitter flavors. It should be no surprise that I might find brussels sprouts a good idea.
I often eat them for breakfast, but this easy recipe makes a great side dish too.
- Chop your Brussels sprouts into bite sized pieces and trim the tough parts. I like mine to be cut so some of leaves come off while cooking. They get nice and crispy.
- Heat up some bacon grease in a frying pan
- When it is hot, add your Brussels sprouts. Cook until they soften, but not too much. I like to have some crisp outside leaves and a little brown on the cut sides. I do not like them soggy. They should still have some form when you eat them. Maybe not “crunchy” but not soggy.
- Salt and pepper to taste
These go great with eggs, kale, steak, hamburgers, chicken, fish – with pretty much anything.
At least I think so. Enjoy.
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