One Pot Bacon Brussel Sprouts with Angel Hair Pasta

 

Oh so easy to make and very delicious.

 

 

Some people do not like Brussel Sprouts because they are bitter, but if prepared right, they are delicious and good for you.  So follow along and try this recipe on your family.

 

As in all good recipes, start off by browning chopped bacon.  Nothing kicks up a recipe like a base of bacon bits and bacon fat.  You only want to cook the bacon to about 1/2 doneness.  They will continue to cook while the recipe progresses.

 

 

Depending on the bacon, you may need to remove some of the bacon fat and store for later use.  Never throw away excess bacon fat.  It can be used to add to other recipes and used to cook popcorn.  It should stay good in the fridge for up to 6 weeks, but I’ve used it up to 8 weeks later and it was still go.

 

Once the excess bacon fat has been removed, you can now add some onion and green pepper.  We keep a supply of chopped and frozen onions and green pepper for just such an occasion.

 

 

After the onions and green pepper have sweated a bit, you can add the Brussel Sprouts.  The secret to not so bitter Brussel Sprouts is to clip a bit of the stem end and cut an X into the stem end then boil for a few minutes, drain the water then boil to completion with fresh water.  For this recipe I bypass the boiling process and let steam do the cooking for me.  I clean the stem end, then cut the Brussel Sprouts in half.  Add to the pan, toss about, then cover and cook for about 10 minutes.

 

 

 

After fifteen minutes, lift the lid and add your pasta.  For this recipe I used Angel Hair pasta as we have a goodly supply of it.

 

 

Based on the amount of pasta added, add chicken stock you think will be required to cook the pasta thoroughly.  Be sure to not add too much at the beginning.  As the chicken stock is absorbed into the pasta you can always add more to complete the cooking.

 

 

Cover and let simmer until the pasta is done.

 

Garnish with some fresh grated Parmesan or Asiago cheese and enjoy.

 

The Foodie

 

 

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