Bacon & Blue Cheese Brussels

Instead of stinking up your house with a big pot of bitter boiled brussel sprouts, why not instead make the best damn sprouts you've ever eaten? Bacon, Blue Cheese, Balsamic Glaze.... what's not to love? The flavors in this recipe compliment each other in a way you would never in a million years expect.

Ingredients

• 8 strips bacon, finely chopped

• 4 cloves garlic, minced

• 1 (12 oz) bag shaved Brussels sprouts*

• 1/4 cup blue cheese crumbles* (more to taste)*

• 2 tsp balsamic glaze (to taste)

• Salt and freshly cracked black pepper, to taste

Instructions

1. Add the chopped bacon to a large pan. Cook over medium heat, stirring occasionally, until the bacon is crispy and browned.

2. Using a slotted spoon, transfer the bacon bits to a small bowl, leaving 1–2 Tb of bacon fat in the pan. If there’s a lot of excess fat, carefully spoon some off.

3. Add the minced garlic to the skillet and cook for about 30 seconds, stirring, until fragrant (don’t let it brown too much).

4. Add the shaved Brussels sprouts to the pan. Toss well to coat in the bacon fat and garlic.

5. Cook over medium to medium-high heat, stirring occasionally, until the Brussels sprouts are browned in spots and as tender-crisp as you like, about 8–10 minutes. Taste and adjust salt and pepper.

6. During the last 30–60 seconds of cooking, sprinkle in the blue cheese crumbles and gently toss just until they start to soften but don’t completely melt.

7. Transfer the Brussels sprouts to a serving dish. Top with the crispy bacon bits and drizzle with balsamic glaze. Add a little extra cracked black pepper on top if you like.

Notes

*If you love blue cheese, you can increase it to 1/3–1/2 cup. If your Brussels sprouts aren’t pre-shaved, thinly slice them.

*If your store doesn't have shaved brussel sprouts you can also chop, shave, or grate them from whole yourself

*Crumble your own blue cheese. Pre-crumbled cheese typically comes with an extra assortment of chemicals and preservatives that can alter the flavor. Danish blue is my favorite!

3-4 servings