Sauteed Brussels Sprouts with Bacon and Lemon

I use President’s Choice Frozen Brussels Sprouts because they are uniformly small and never bitter, but you could also use fresh. Measurements are approximate.

3-4 servings

Ingredients: Fresh or frozen brussels sprouts, 2 slices bacon, diced, 1 tbsp olive oil, 2 tbsp. Little Kitchen Gourmet Meyer Lemon and Ginger Marmalade.

Method: If using fresh brussels sprouts: Measure out about 2 cups of sprouts. Wash and remove the outer leaves of each sprout. Cut each in half vertically.

If using frozen vegetables: Remove about 2 cups frozen sprouts from the bag and place in single layer on cutting board. Let thaw a bit to allow you to cut them in half vertically.  (Usually takes about 10 minutes of thawing.)

Place a large skillet on medium-high heat. Add the olive oil and when hot, add the diced bacon. Sautée until mostly cooked.  Add the brussels sprouts. Sautée, stirring, for a few minutes, until  the brussels sprouts are hot through, and softened to your liking.  Mix in the Marmalade and serve.


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