Brussels Sprouts, with Smoked Bacon, Onion, and Garlic

Brussels sprouts are boring? Try this simple and delicious two-pot dish!

The bottom of each sprout was trimmed, the dark leaves removed, and each sprout was halved. Then the sprouts were added to boiling salted water, and cooked for six minutes, after which they were drained and allowed to cool.

I browned some julienned onion for fifteen minutes, stirring frequently, in a dessert spoonful of olive oil, at a medium heat, in a flat skillet. After that the onion was removed to a dish, and the bacon (two smoked rashers, diced) was added to the pan. Again, cooked for fifteen minutes at a medium heat until crispy. Also removed to another dish.

Add the sprouts to the pan containing the olive oil, and cook for ten to twelve minutes at a medium heat, until they begin to brown. At this point add the onion and the crispy bacon to the pan, and stir together thoroughly. 

Add a crushed and diced clove of garlic, half a dessert spoonful of vinegar, and some freshly ground black pepper. Stir together, and heat for two to three minutes before serving. Dress with some more black pepper.