Take these Brussels sprouts to the next level with applewood-smoked bacon and lemon. You can prep the the Brussels sprouts and bell pepper for this dish a day ahead.
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Brussels Sprouts with Bacon and Lemon
2016-12-09 22:47:13
Makes 8 servings
Ingredients
- 4 slices applewood-smoked bacon
- 2 pounds Brussels sprouts, discolored leaves removed, ends trimmed, and halved lengthwise
- 2 cups (1-inch) pieces red bell pepper
- 1⁄3 cup water
- 1 tablespoon butter
- 1 teaspoon kosher salt
- 1/4 teaspoon ground black pepper
- 2 tablespoons chopped fresh parsley
- 1 tablespoon lemon zest
Instructions
- In a large skillet, cook bacon over medium heat until crisp. Remove bacon using a slotted spoon, and let drain on paper towels, reserving drippings in skillet. Crumble bacon.
- Add Brussels sprouts and bell pepper to skillet. Cook, stirring frequently, over medium-high heat until lightly browned, about 4 minutes. Add ⅓ cup water, butter, salt, and pepper. Cover and cook, stirring occasionally, over medium-low heat until tender, about 10 minutes. Transfer to a serving bowl, and sprinkle with bacon, parsley, and lemon zest. Serve immediately.
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