- Brussels sprouts
(serving size: 1 cup)
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
1 bunch of brussel sprout leaves, rinsed thoroughly
Heat the oven to 350 degrees and cook the bacon for 15 minutes on a rack. Cool and dice.
Add the olive oil to a pan and saute the diced onion until slightly translucent.
Once the onions start to turn translucent, add the garlic and continue to cook until the onions are soft and the garlic is slightly browned.
Add the vegetable stock to the pan and bring it to a simmer.
Add the brussel sprout leaves to the pan and cover the pan with a lid, allowing the leaves to be steamed .
Once the leaves have slightly wilted down, add the pinch of red pepper flakes and the lemon zest.
Continue to saute the ingredients together, stirring occasionally until they reach the texture/consistency you desire (I prefer mine to be soft, with just a slight bit of crunch. I cook mine on low heat about 30 minutes.)
Remove from heat and stir in a small splash of red wine vinegar and lemon juice.
Season with salt and pepper. Stir in the diced bacon.