Ingredients
The following ingredients have 4 Servings
- 1 lb Brussels Sprouts (washed and halved)
- 1 bulb fennel (washed and sliced into 1/2" wedges. Reserve some fronds for garnish.)
- 3 slices bacon (coarsely cut)
- 1/4 cup white onion (coarsely diced)
- 1 clove garlic (thinly sliced)
- 1 pinch kosher salt
- fresh ground black pepper
- Parmesan cheese for garnish (optional)
- fennel fronds (chopped, for garnish (optional))
Instruction
- Fill 6 quart sauce pan with water and bring to boil.
- Place Brussels sprouts in water for 2-3 minutes, taking are to not over-cook them. Remove from heat, drain in sink, and set aside.
- In large sauté pan fry bacon pieces over medium high heat, drain excess grease.
- Add fennel wedges, and stir for about 5 minutes at same heat level until lightly brown.
- Reduce heat, add onion and garlic and stir for another minute or so until they are soft and translucent.
- Add Brussels sprouts and salt and pepper. Continue to sauté for 3-5 minutes, stirring frequently.
- Serve hot.
