Week Four: Recipe One

Brussel Sprouts w/ Bacon and Red Potatoes

1 lb Brussel Sprouts - BOUNTY
2 lbs red potatoes - BOUNTY
1 sm Red onion - BOUNTY
12 slices bacon cut into 1/4" pieces (I used Turkey Bacon)
Sea Salt and Fresh ground pepper
2 Tbsp lemon juice
1 Tbsp olive oil

Clean sprouts, trim off ends and bad leaves and place in large pot. Wash potatoes and dice into bite size pieces. Add to pot with brussel sprouts. Cover with water. Bring to a boil and boil until potatoes are just tender. Drain. Cut brussel sprouts into quarters.

In a skillet heat olive oil. Add onion and bacon and cook until bacon is crisp and onions are tender. Add potatoes and sprouts and cook until sprouts and potatoes are seared. Add salt and pepper to taste. Sprinkle with lemon juice.

This was yum. I didn't cook the bacon right, so it was not crisp, but it was still good. Next time I will definitely cook it until it is super crispy before I add the other ingredients.