Best Brussels Sprouts Ever
3 strips nitrate free bacon sliced into small pieces
1 half onion medium diced
1 bag brussels sprouts, cut each one in half.
2 cloves garlic minced
Juice of half lemon
Roasted red bell peppers
Chicken stock (or vegetarian) about half cup
3 tablespoons (roughly) white wine
In a stock pot put the bacon in on medium heat. Saute until browned. Do not remove fat. Add the onions. Turn the heat to medium low and cover, cook until onions are caramelized, translucent and brown, about 30 minutes stirring occasionally. (At this point you can turn it off and leave it until you are ready to cook the brussels sprouts. Make it a couple days ahead and refrigerate).
Add the brussels sprouts and sauté to incorporate juices, then add the lemon juice and wine and cook for a minute. Add the garlic and stock, cover and let cook for 15 minutes. Add the red bell peppers. Top with parmesan cheese. Season with salt and pepper.
Brussels sprouts can divide a room! People love them or move them quickly past! I found a recipe many many years ago that is tried and true, and never fails! We eat Brussels sprouts all year long, and I have converted many people with this recipe!