salt and pepperto taste (about 1/2 teaspoon each to start)
1tablespoonlemon juicefrom 1/2 lemon
2tablespoonsparsley leavesfinely minced
1/4cupgrated Parmesan cheeseabout 1-2 ounces
Heat 1 tablespoon corn 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 corn 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 2-3 minutes, or until the Brussels sprouts are cooked to your liking.
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.