Skillet Roasted Brussel Sprouts

Brussel sprouts are delicious and definitely a family favorite here at the Smith house. They are also pretty easy to prepare and loaded with lots of vitamins and nutrients like, Vitamin C, Vitamin K and Omega-3 Fatty Acids.  I have attempted to grow this veggie in my garden, but it didn't have a chance to produce anything before the deer got to it. That's ok, because at least I know it will grow and there's always the grocery store option.  That's were I found these beauties, still on the stalk. 

First you're gonna want to rinse off your brussels and cut them in half vertically, keeping the stem in tack.  This keeps the leaves on the sprout from falling off. 

Next we're gonna parboil the sprouts 

This gives the sprouts a jump start on cooking before finishing them off by roasting them stovetop.  Parboil for 3-5 minutes and then immediately drain and throw Brussels into a bowl of ice water, allowing the brussels to stop cooking and retain that vibrant green color.  Next, bust out about 4 pieces of bacon and diced it up.  Toss bacon into a heavy bottomed skillet, like cast iron, and sauté for a few minutes until the bacon has released some of its greasy, fatty goodness.  Add the brussels and roast, stirring occasionally, until they have a nice brown, carmelizing crust. Should take you about 10 minutes.   The grease from the bacon not only gives the brussels a great flavor, but it helps create that wonderful roasted flavor. 

There ya have it...Skillet Roasted Brussel Sprouts with Bacon. Yum!