Pan-fried Brussels Sprouts with Bacon & Parmesan

the perfect Thanksgiving side dish

the perfect Thanksgiving side dish

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.

Thanks Ma.

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
  1. Heat the butter in a frying pan over a medium-low heat. Add the bacon and cook until browned and slightly crispy.
  2. 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.
  3. 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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