This recipe is inspired from one of my favorite menu items from Birch’s on the Lake, the restaurant I worked at for 4 years during college. This is an easy way to fill up on vegetables, as Brussel sprouts are an incredibly hearty vegetable.
2 tablespoons olive oil
Brussel sprouts, about 10-15 individual sprouts
Blue cheese crumbles
1/2 cup bacon, sliced into small chunks.
Step 1: Wash and cut sprouts in half. I generally cut off the little nub on the end too, as it usually is full of dirt.
Step 2: heat olive oil in pan, once it is hot, add sprouts to sauté
Step 3: add bacon and continue cooking
NOTE: I don’t cook the bacon separately first because here in Spain, packaged bacon is pre-cooked. In the states and other places where it is not, it can be cooked separately first, then the sprouts added to it later, eliminating the need for very much olive oil.
Final step: Remove from heat and top with blue cheese crumbles once the sprouts are lightly browned and softened on the outside.