BACON HARVEST SKILLET

October 4, 2016

Like all Americans, we like our bacon. I like bacon in spring. I like bacon in summer. I like bacon in winter (mac & cheese, yum). 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.

bacon-harvest-skilletBACON 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.

BACON HARVEST SKILLET
 
Author:
Ingredients
  • 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
Instructions
  1. 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.
  2. Add apples, garlic, and thyme to skillet, cooking 2-3 more minutes, until apples are tender.
  3. Stir in bacon.

Adapted from Well Plated.

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