Warm Brussels Sprouts Salad
This is probably the healthiest obsession I've ever had ... Brussels sprouts! And lucky for me, they are in season. If you don't think you are a fan, this recipe should make you a believer. It's easy and made with less than a handful of ingredients, one of those being bacon... sold yet?!
This is probably the healthiest obsession I've ever had ... Brussels sprouts! And lucky for me, they are in season. If you don't think you are a fan, this recipe should make you a believer. It's easy and made with less than a handful of ingredients, one of those being bacon... sold yet?!
Serves: 2
Ready in: 15 minutes
You'll Need:
1 lb Brussels sprouts
3 ounces center cut bacon
2 teaspoons orange zest
2 tablespoons fresh squeezed orange juice
1/4 cup gorgonzola cheese crumbles
Ready in: 15 minutes
You'll Need:
1 lb Brussels sprouts
3 ounces center cut bacon
2 teaspoons orange zest
2 tablespoons fresh squeezed orange juice
1/4 cup gorgonzola cheese crumbles
Here's How:
1. Cut the stems off the Brussels sprouts, then cut the sprouts in half, lengthwise. Use your hands to pick apart the leaves, setting the compact cores to the side (these can be discarded or used for another recipe).
2. Place the bacon in a large non-stick pan, then heat the pan to medium-high heat. Allow the bacon to cook until crispy, about 5 to 7 minutes. Transfer the bacon to a dish that's been lined with a paper towel. When the bacon is cool enough to handle, break it apart with your hands.
3. Meanwhile, use a spoon to carefully remove some of the bacon fat from the pan, leaving about 1 tablespoon in the pan. Add the leaves of the sprouts to pan, season with salt and pepper, and cook until brown and wilted, about 2 minutes.
4. Add the orange zest and orange juice to the bottom of a large salad bowl along with a pinch of salt and pepper. Transfer the cooked sprouts to the bowl and toss. Top the salad with the gorgonzola cheese and bacon bits. Toss together when ready to serve.
1. Cut the stems off the Brussels sprouts, then cut the sprouts in half, lengthwise. Use your hands to pick apart the leaves, setting the compact cores to the side (these can be discarded or used for another recipe).
2. Place the bacon in a large non-stick pan, then heat the pan to medium-high heat. Allow the bacon to cook until crispy, about 5 to 7 minutes. Transfer the bacon to a dish that's been lined with a paper towel. When the bacon is cool enough to handle, break it apart with your hands.
3. Meanwhile, use a spoon to carefully remove some of the bacon fat from the pan, leaving about 1 tablespoon in the pan. Add the leaves of the sprouts to pan, season with salt and pepper, and cook until brown and wilted, about 2 minutes.
4. Add the orange zest and orange juice to the bottom of a large salad bowl along with a pinch of salt and pepper. Transfer the cooked sprouts to the bowl and toss. Top the salad with the gorgonzola cheese and bacon bits. Toss together when ready to serve.
