Ingredients:
3 strips bacon, chopped
1/3 cup, chopped onion
1 cup, sliced mushrooms
1 Tbsp.butter
12 ounces of frozen brussel sprouts, thawed and sliced in half
1/2 tsp. my house seasoning (equal parts garlic powder, onion powder and pepper…combine and store in an airtight container)
salt to taste
Procedure:
In a skillet, fry up the chopped bacon until crispy and remove the bacon to a paper towel lined plate, retaining the bacon grease in the skillet. Add the onions and mushrooms to the pan and cook over medium high heat for 3-4 minutes, just enough to soften the veggies. Remove them to a plate and add the butter to the pan. Once melted, add in the sliced brussel sprouts and reduce the heat to medium. Season with the house seasoning and salt to taste. Cook them, stirring often, until they are tender and begin to brown around the edges, about 7-8 minutes. Add the bacon, onions and mushrooms back to the pan to warm through, tossing to combine, just before serving.
3 strips bacon, chopped
1/3 cup, chopped onion
1 cup, sliced mushrooms
1 Tbsp.butter
12 ounces of frozen brussel sprouts, thawed and sliced in half
1/2 tsp. my house seasoning (equal parts garlic powder, onion powder and pepper…combine and store in an airtight container)
salt to taste
Procedure:
In a skillet, fry up the chopped bacon until crispy and remove the bacon to a paper towel lined plate, retaining the bacon grease in the skillet. Add the onions and mushrooms to the pan and cook over medium high heat for 3-4 minutes, just enough to soften the veggies. Remove them to a plate and add the butter to the pan. Once melted, add in the sliced brussel sprouts and reduce the heat to medium. Season with the house seasoning and salt to taste. Cook them, stirring often, until they are tender and begin to brown around the edges, about 7-8 minutes. Add the bacon, onions and mushrooms back to the pan to warm through, tossing to combine, just before serving.
