My mother likes to fondly recount the time my brother and I were toddlers and the only way she could get us to eat our veggies was to slather them with cheese.
It’s probably because of that that I love and adore (almost) all veggies now – with or without cheese.
Pan-fried Brussels Sprouts with Bacon & Parmesan (serves 3-4)
- 14 brussels sprouts, trimmed and halved
- 3 slices bacon
- 1 tbsp butter
- 1/2 cup grated parmesan
- 1 clove garlic, minced
- Heat the butter in a frying pan over a medium-low heat. Add the bacon and cook until browned and slightly crispy.
- Remove the bacon from the pan, chop roughly and set aside. Add the garlic, followed by the sprouts (cut side down) and cook for about 3 minutes until browned then flip them over.
- Once both sides of the sprouts are nicely browned, add the bacon bits and stir through. Transfer to a serving bowl and sprinkle over the parmesan. Enjoy immediately.
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