Crispy Brussels Sprouts & Cauliflower Recipe
Flash-fried with bacon, blue cheese crumbles, balsamic glaze, grilled lemon.
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Ingredients
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Vegetables
Bacon & Cheese
Condiments & Seasonings
Method
Preparation
- 1
Prepare the Vegetables
Trim the ends of the Brussels sprouts and remove any yellow leaves. Cut them in half if they are large. Cut the cauliflower into bite-sized florets.
- 2
Cook the Bacon
In a large skillet, cook the bacon over medium heat until crispy. Remove from the skillet and place on paper towels to drain excess fat. Reserve a tablespoon of bacon fat in the skillet.
Cooking
- 3
Flash-Fry the Vegetables
In the same skillet with reserved bacon fat, add the Brussels sprouts and cauliflower. Cook over medium-high heat for about 5-7 minutes, stirring occasionally, until they are golden brown and crispy. Season with salt and black pepper to taste.
- 4
Add Crumbled Bacon
Once the vegetables are crispy, crumble the cooked bacon into the skillet and mix well with the Brussels sprouts and cauliflower.
- 5
Finishing Touches
- 6
Serve with Blue Cheese and Balsamic Glaze
Remove the skillet from heat and transfer the crispy Brussels sprouts and cauliflower to a serving dish. Sprinkle blue cheese crumbles on top and drizzle with balsamic glaze. Serve immediately with the grilled lemon on the side.
