We’ve had some issues sticking to our healthy lifestyle as of recently. Summer time in Chicago hit and all bets were off.
I don’t know if any of you have ever been to Chicago, but we truly do have an amazing food scene. There’s the typical food staples like deep dish pizza, hot dogs, and Italian beef sandwiches. But if you take it a step further and really dive into our local restaurants, you’ll find so much more than that.
Not only are there some amazing restaurants… but the neighborhood festivals will leave you craving greasy, delicious street fare. My mouth is watering just thinking about how I’m going to miss festival season.
But with the change of season, I know that it’s time to get my head in the game and start thinking about living a healthier lifestyle. We have a lot of goals that we want to reach, and unfortunately, deep fried lobster bites out of a food truck won’t get us there.
This Brussels sprout recipe will leave you actually craving your vegetables. The garlic wine sauce gives it so much depth of flavor and the chunks of bacon almost make it feel like a cheat meal. We’ve been eating low carb on and off for the last six months (mostly on) and this has been a once a week staple in our household.
It’s pretty easy to make once you get the hang of it. It takes a little bit of work, but there’s only a few ingredients and it’s worth it in the end.
This Brussel sprout recipe will leave you actually craving your vegetables. The garlic wine sauce gives it so much depth of flavor and the chunks of bacon almost make it feel like a cheat meal.
- 1 lb brussel sprouts rinsed
- 4 strips bacon cut into inch long chunks
- 1/3 cup white wine
- 2 tbsp butter
- 1 1/2 tsp minced garlic
- 1/4 cup heavy whipping cream
- salt to taste
- pepper to taste
- 1/2 tsp parsley flakes
- 2 tbsp grated parmesan cheese
- Begin by bringing a pot of water to a rolling boil.
- Boil your brussel sprouts until tender. This should take 10-15 minutes.
- While the brussel sprouts are boiling, begin cooking your bacon to desired cook in a large frying pan. When they are done, take them out and set them aside. Drain MOST of the grease from the large frying pan. I usually leave about 1 tbsp of grease in the pan.
- Strain the brussel sprouts.
- Cut off the ends of the brussel sprouts and cut the in half, long ways.
- Pat dry the sprouts.
- Add your butter into the large frying pan that you cooked the bacon in.
- Add in the garlic. Cook until fragrant, – careful not to burn the butter. Heat on medium-high.
- Add the brussel sprouts and let them brown. I typically like them a little seared and crunchy. This usually takes about ten minutes.
- Add the wine to your pan. If you have any charred bits on the bottom of your pan, the wine will take care of this!
- Stir the wine in well and let it sit for a minute and a half.
- Turn heat down to medium and add heavy cream. Stir into the sprouts.
- Add parmesan, parsley, salt, and pepper.
- Stir well and enjoy! I like to top with additional parmesan.