We have been extremely busy lately – planning my best friend’s baby shower and my class reunion, plus traveling and working – so I haven’t cooked an actual dinner in several weeks. Tonight was one of those nights where I opened the fridge and prayed for a miracle. Thankfully, Russell had gone grocery shopping at some point and we had chicken and fresh brussels sprouts. I found a leftover onion and bacon bits, and set to work creating a meal.
(Note: I imagine real bacon would have been better – everything is better with real bacon – but for a side dish that only took about 15 minutes to make with what I had in my fridge at the time, you won’t find me complaining).
- 1 pound brussels sprouts, washed and sliced in half
- 4 tablespoons bacon bits
- 1/4 sweet onion
- 2 tablespoons olive oil
- 1 tsp kosher salt
- 1 tsp pepper
- Heat olive oil in a skillet on your stove.
- While oil heats, wash and slice brussels sprouts and onion.
- Once oil is hot, toss chopped onion in skillet to soften and begin to brown.
- Once onions are transparent, add bacon bits. Cook for a few minutes.
- Add brussels sprouts, salt, and pepper, and cook mixture, over medium heat, for 10-15 minutes. I kept an eye on the brussels sprouts so they didn’t get too mushy; I wanted them pan-roasted, not pan-mush.
- Serve right away.
We ate this with honey-mustard-lime chicken and couscous. For our first home-cooked meal in weeks (grilling, cereal, and panini sandwiches don’t count, haha), it hit the spot!