Like many Americans, we like our bacon. I like bacon in spring. I like bacon in summer. I like bacon in winter (mac & cheese, yum). And here, I clearly like bacon in fall. This skillet is an all in one pan ordeal, and it can work as either a side or a main. I like to cook it in the same pan I made my bacon in and let some more of the smokey bacon fat sneak into the final product. This is a hearty salad right here, and it is a great side for the coming weeks.
BACON HARVEST SKILLET
Serves 5 to 6
3 cups brussels sprouts, de-stemed and halved
1 sweet potato, diced
1 onion, diced
2 tablespoons olive oil
1/2 teaspoon salt
1/2 teaspoon pepper
1 apple, peeled and diced
3 cloves garlic, minced
1/4 teaspoon fresh thyme
1 pound bacon, cooked and crumbled.
In a large skillet over medium-high heat, cook brussels sprouts, sweet potato, and onion in olive oil for 10 minutes, or until tender. Season with salt and pepper. Add apples, garlic, and thyme to skillet, cooking 2-3 more minutes, until apples are tender. Stir in bacon.
- 3 cups brussels sprouts, de-stemed and halved
- 1 sweet potato, diced
- 1 onion, diced
- 2 tablespoons olive oil
- ½ teaspoon salt
- ½ teaspoon pepper
- 1 apple, peeled and diced
- 3 cloves garlic, minced
- ¼ teaspoon fresh thyme
- 1 pound bacon, cooked and crumbled
- In a large skillet over medium-high heat, cook brussels sprouts, sweet potato, and onion in olive oil for 10 minutes, or until tender. Season with salt and pepper.
- Add apples, garlic, and thyme to skillet, cooking 2-3 more minutes, until apples are tender.
- Stir in bacon.
Adapted from Well Plated.
