Sautéed Brussels Sprouts With Bacon And Lemon

Ingredients

4 slices of bacon or 1 cup of thin sliced chorizo or andouille sausage.

3 cups Brussels sprouts, trimmed and quartered (10 oz.)

Optional: substitute 1-1/2 cups diced sweet potatoes for 1-1/2 cups of Brussels sprouts and cook for the same amount of time..

½ medium onion (or sweet bell pepper), diced or coarsely chopped

2 TBSP fresh lemon juice

2 TBSP canola oil

2 TBSP soy sauce

Salt, to taste

2 Tbsp Heavy Cream

Directions

In a 10-inch non-stick skillet, cook bacon on medium-low until browned and crispy; remove from pan. Chop coarsely and then set aside.

Drain bacon fat from pan, and either clean completely or leave a light coating on the bottom of the pan. (If you clean the pan, add about a tablespoon of olive oil before adding the other ingredients.). If adding sweet potatoes, add them now. Sauté them over medium-low heat for about 10 minutes. Add onions, Brussels sprouts and the soy sauce, sprinkling salt over top.

Stir occasionally until Brussels sprouts become tender, about 7-8 minutes. Add the chopped meat and 1 TBSP of lemon juice, incorporating completely. Cook until the sprouts reach the desired level of tenderness and crispiness on the outside; likely around 5-10 minutes. Toss with the remaining TBSP of lemon juice while over the heat. Toss with 2 tablespoons heavy cream then remove and serve immediately.

Notes

Maybe add 2 cups of sliced shiitakes when you add the onions.

Maybe add some chopped dates during the last 5 minutes, when adding the bacon.

Maybe some tri-pepper slices tossed in when the onions are.

Maybe some cherry tomatoes thrown in when the brussels sprouts are.

Maybe throw in some crushed walnuts when the lemon juice goes in the first time.