Bacon Blue Brussels Sprout Sauté

Cooking with Teresa Online Cookbook & Meal Planner Brussels Blue Salad

Brussels Sprout Sauté your family will love!

I absolutely love Brussels Sprouts. Not the mushy frozen kind, but the fresh ones that are packed with flavor. Sadly my family doesn’t share my love. So I have had to get a little inventive when it comes to serving them.

There are two tricks that I have found to work every time. Adding bacon and adding cheese. I can add bacon and/or cheese to just about anything and my family will try it. These Brussels sprouts have both and more! Another trick I have found that really enhances the natural sweetness of the Brussels Sprouts is to use coconut oil, and if you aren’t a fan of blue cheese, substitute cojita or parmesan for an equality flavorful twist.

Yum

Print Recipe
Bacon Blue Brussels Sprout Sauté
Cooking with Teresa Online Cookbook & Meal Planner Brussels Blue Salad
Course Side Dish
Cuisine American
Prep Time 5 minutes
Cook Time 10 minutes
Servings
servings
Ingredients
Course Side Dish
Cuisine American
Prep Time 5 minutes
Cook Time 10 minutes
Servings
servings
Ingredients
Cooking with Teresa Online Cookbook & Meal Planner Brussels Blue Salad
Instructions
  1. Heat coconut oil in a large skillet over medium high heat. Add Brussels Sprouts and shallots, sauteing until lightly browned around the edges. Approximately 5-6 minutes. Add in pecans and cook an additional 2-3 minutes until pecans are lightly toasted.
  2. Remove from heat and toss in pomegranate. Mix Dijon and balsamic vinegar together and drizzle over salad. Sprinkle with blue cheese crumbles.

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