Bacon and rosemary sautéed Brussels sprouts and baby bellas from Fast, Fresh & Green: More Than 90 Delicious Recipes for Veggie Lovers (page 111) by Susie Middleton

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Notes about this recipe

  • wkhull on January 10, 2023

    Brussels were overcooked and mushy at 28 minutes. I did have to kick the heat up half-way through to get any kind of browning. I prefer bacon crunchy, so should have sauteed first, allowing for draining of some of the bacon fat, and then added it back in at the end. There were some beautiful browned bits in the pan so I deglazed whatever browned bits were left with water, added cream, reduced it to a sauce, and dumped it over the dish. (Page 111)

  • lorloff on June 21, 2020

    This was very delicious. Next time I would brown the bacon a bit in the dry pan to release more of its flavorful fat. I would add half the butter at the end and we used vegan butter Miyokos the flavor worked well since we have a milk allergy in our house. I would also start next time with less oil next time. Will definitely make again. It worked really well because it cooks away in the pan with little attending after everything is chopped. Might increase the rosemary slightly next time. Very recommended.

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