Good Lifestyle

Unfortunately,Brussels sprouts Are the type of food that strikes horror in the hearts of difficult children, adults and children. Let's be honest, we get it. When they are prepared badly, Brussels are allcorn appetizing. When you blow up a few Brussels sprouts without a lot of seasoning, you are linked to Chow on some bitter, hard, green balls of no thanks. However, if you really take the time to cook Brussels' right, and to use large sauces and techniques, this vegetable can become at the bottom right satisfy a dependency and envy. In this recipe from Brussels, we add bacon to help us get there. Do not worry, we promise, the smoke of theBacon, The heat of theRed bell pepper Flakes, and the almond crisis will become even the most veggi-phobe stubborn.

Nutrition:120 calories, 5 g fat (1.5 g saturated), 310 mg of sodium

Serve 4

You will need

Bacon 4 bands, cut into small pieces
2 Garlic cloves peeled
1 teaspoon of red pepper flakes
1 lb Brussels cabbages, funds adorned, cut in two
Black salt and pepper
2 tablespoons tapered almonds

How to do it

1. Heat a large pan or saucepan brown over medium heat.
2. Add the bacon and cook until crisp, about 5 minutes.
3. Remove a plate with paper towels.
4. Discard all but 1 tablespoon melted fatty bacon.
5. Add garlic, chili flakes, Brussels sprouts, and a pinch of salt in the pan.
6. Sautéed until cabbages are slightly browned outside and tender, but still firm-all long, 10 to 12 minutes.
7. Add the almonds and blow up for a minute or two.
8. Season with salt and pepper.

Eat

Keep Vegetable:

Like all our recipes, this dish is adaptable. For this dishvegetarian and vegan-friendlyDo not hesitate to cut the bacon all together. You can add either pieces skipped with your favorite soy sausages option, or let it out entirely and just add more nuts. For people allergic to nuts, remove them completely and add the pumpkin or sunflower seeds. To keep the salt crisis that the bacon provides, grilling the seeds in olive oil and the sea salt of the Himalayan, or even a little soy sauce to give them a salty crisis.

This recipe (and hundreds of people more!) Came from one of our cooks, not that! books. For easier cooking ideas, you can alsobuy the book!