I know what you’re thinking.
Brussels sprouts??? Why?!
I’m a mind-reader like that.
But these are no ordinary brussels sprouts. There are sweet potatoes involved. Also BACON.
If there are any vegetarians out there who read my blog,
I apologize for my inability to avoid adding bacon to dishes that could be vegetarian (or vegan).
In your cases, the bacon could be omitted. Yay for veggie-friendliness!
For those of you whom are carnivorous like I am,
keep the bacon. Please.
It’d be a complete sin not to.
To complete this quick and easy Autumn side dish,
we also have added in some turnips and onion.
FALL IS HERE if you hadn’t noticed.
I’m taking full advantage of its beautiful bounty.
Just wait ’til a post coming soon to viewers like you. But we’ll get there when we get there.
I served this dish up with Rosemary Poppy Seed Dijon Pork Chops (lotsa pork in this meal).
It’s a recipe I made up on the fly, and it’s SO easy and delicious.
1 Tablespoon Dijon Mustard
1 Tablespoon Extra Virgin Olive Oil
a splash of Water
and fry ’em up in the skillet. Easy peasy.
Sometimes vegetables are my favorite things.
Brussels Sprouts & Sweet Potato Saute
from Southern Living September 2013
2 slices center-cut bacon, cooked and sliced
1 clove garlic, minced
1/2 sweet onion, chopped
1 small sweet potato, cut into 1/2 inch pieces
1 turnip, chopped
1/2 pound brussels sprouts, halved
salt and pepper, to taste
1. In a cast iron skillet, cook bacon. Reserve 1 tablespoon (that’s all I had) bacon drippings in the skillet for sauteing. Over medium heat, cook garlic and onions for about 2 minutes, or until soft.
2. Add to the skillet sweet potato and turnip. Cook covered over medium heat for 10 minutes. Add in brussels sprouts halves and cook for 5 minutes or until done. Add salt and pepper to taste.
These are the things I love about clean eating.
Don’t you love it?