More veggies, please!
These garlic ginger brussels sprouts are a pretty simple side dish that compliment virtually any main.
To save cooking time, I sliced the Brussels sprouts thinly, but if you’re crunched you could either buy them pre-sliced (I’ve seen them at Trader Joe’s) or halve and steam them, then throw them in the pan. I don’t recommend putting them in whole because they’ll take forever to cook. Adding a splash of coconut aminos at the end of cooking is a nice compliment, but if you don’t have it, salt will do just fine. Just taste before adding depending on how salty the bacon is.
Garlic Ginger Brussels Sprouts
More veggies, please! These garlic ginger brussels sprouts are a pretty simple side dish that compliment virtually any main.
- 4 pieces bacon chopped
- 1 lb. Brussels sprouts, thinly sliced
- 2 carrots cut into ribbons with a veggie peeler
- 2 cloves garlic minced
- 1 inch piece of fresh ginger peeled and grated
- Salt and pepper to taste
- In a large skillet over medium heat, render the bacon until it’s crispy.
- Add the thinly sliced Brussels sprouts and carrots. Cook on medium-high heat for about 6-8 minutes or until the sprouts have begun to brown.
- Add the garlic and ginger in the last 1-2 minutes of cooking and stir to combine (adding the garlic at the end reduces the chance it’ll burn and taste bitter).
- Season with salt and pepper to taste. Red pepper flakes are also good instead of black pepper.