Let's talk brussels sprouts. Those little green orbs of health that used to haunt me as a child have now become one of my favorites veggies. Roasted, sauteed, grilled, just NOT boiled and I'll eat em. I think the real trick to making brussels drop dead delicious is a hefty dousing in olive oil, salt, and peppa, but if you want to go the extra mile, I have recently discovered the mother of all brussels sprouts pairings. Bacon+Brussels+Avocado=Food marriage made in heaven. If nothing else, if you are still weary of the cult of sprouts, trust the bacon and avocado in this recipe, because, well, they are bacon and avocado and if you don't like them then I don't know you.
Sauteed Brussels Sprouts w/ Bacon and Avocado
adapted very slightly from this recipe @ thelittleredhouse
1lb fresh brussels sprouts
juice of 1 lime
2 slices thick cut bacon, diced
1 garlic clove, minced
1 teaspoon crushed red pepper flakes
1/2 tbsp olive oil
salt&pepper to taste
Cook bacon in a large skillet till it's nice and crispy. Remove bacon from pan but keep leftover drippings in the pan, adding the olive oil depending on how much drippings there are leftover. Roughly slice the brussels and then add them to the pan along with the minced garlic and red pepper flakes. Cook on medium-low heat for about 4-5 minutes till the sprouts are nice and tender, then add the lime juice and crumbled bacon. Finally, add the sliced avocado to the pan and mix lightly (you don't want to avocado to get completely mashed in) and season with salt & pepper to taste.