salt and pepperto taste (about ½ teaspoon each to start)
1tablespoonlemon juicefrom ½ lemon
2tablespoonsparsley leavesfinely minced
¼cupgrated Parmesan cheeseabout 1-2 ounces
Heat 1 tablespoon oil in a large skillet. Add the diced turkey bacon, shallots, and garlic. Sauté for 2-3 minutes over medium-high heat, or until the bacon starts getting crispy.
Add the remaining tablespoon of oil, Brussels sprouts, salt, and pepper. Stir well, then allow to cook over medium-high heat undisturbed for about 2 minutes, or until the Brussels sprouts that are touching the skillet turn golden brown. Lower the heat if necessary to prevent burning. Stir again, cover with a lid, and allow to cook for 5-10 minutes, or until the Brussels sprouts are cooked to your liking, stirring every few minutes to prevent burning.
Add the pine nuts, lemon juice, and fresh parsley. Stir. Add the Parmesan cheese and remove from heat. Serve warm, garnishing with additional fresh parsley and Parmesan cheese.
I prefer my Brussel sprouts very crisp tender, so 5 minutes of cooking time is enough for me after covering the skillet with a lid. If you like softer Brussels sprouts, cover and cook for an additional 5-10 minutes, stirring every few minutes to prevent burning
A splash of Balsamic vinegar or Balsamic Glaze would be amazing! Add it during the last 2 minutes of cooking to give it time to caramelize and heat through
Feel free to stir in some dried cranberries (about a quarter cup) during the last two minutes of cooking to get a slightly sweet fried brussels sprouts dish