Ingredients
Scale
- 1 lb. bussels sprouts, raw
- 4 strips of cooked bacon (I used thick)
- 1–2 tablespoons of olive oil
- 1/2 cup pecans, chopped
- 1/3 cup roasted pepitas (pumpkin seeds(
- 1–2 tablespoons maple syrup
- salt, to taste
- pepper, to taste
- parmesan cheese, garnish
Instructions
- Begin by cooking bacon. Place 4 strips of bacon on a frying pan. Turn heat to medium/high and cook each side for about 4-5 minutes or until they nicely brown. Set cook bacon aside.
- Next, prepare your brussels spouts. Give them a wash under cold water and dry off with a towel. Using a sharp nice, chop brussels sprouts into strips. I cut mine in half (long ways), and then sliced each half into thirds to get strips.
- Heat a large sauce pan over medium/high heat and add about a tablespoon of olive oil. Then, place brussels sprouts in pan and sauté. Season with salt and pepper. If it seems like the brussels are sticking to the pan, add another tablespoon of olive oil.
- While the brussels are sautéing, pat bacon with a paper towel to get all of the excess grease off. Then, chop into little pieces.
- Cook brussels for about 7 minutes and then add in pumpkin seeds, pecans, chopped bacon, and the secret ingredient: maple syrup! Cook for about another 5 minutes or until the brussels are tender.