Sautéed Brussels Sprouts with Bacon-Parmesan Soufflés
Yield: 8 servings
- 1 pound brussels sprouts
- 8 bacon slices
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground pepper
- Bacon-Parmesan Soufflés
- Cut brussels sprouts in half lengthwise. Cook in boiling water to cover 1 minute; drain. Plunge into ice water to stop the cooking process; drain. Separate leaves of sprouts, discarding cores.
- Cook bacon in a skillet until crisp; remove bacon, reserving 1 tablespoon drippings. Crumble bacon.
- Sauté sprout leaves, salt, and pepper in bacon drippings in skillet 1 minute. Arrange on serving plates; top with Bacon-Parmesan Soufflés, and sprinkle with bacon. Serve immediately.
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