Need I say more?

Honestly, the title says it all.

We know I’ve grown rather fond of crispy, crunchy pastured bacon.  I prefer the unsweetened variety – yes, it’s possible, but hard to find.  When out of reach, though, I’ll go for the honey sweetened variety of pastured bacon.  And, when paired with the savory deliciousness of bright green Brussels sprouts, a hint of garlic, and a generous taste of sea salt and pepper, there’s no escaping the heavenly bliss of a bowl of such perfection.

The method is more than simple, and involves nothing other than the skillful hands of knife-weilding chef and the utter patience of a bacon-loving belly.

Bacon and Brussels Sprouts

3 c. Brussels sprouts, trimmed and halved (I like to halve the larger ones and keep the little ones whole)
8 oz. pastured bacon (Organic Prairie), diced
1 clove garlic, mined
Sea salt and black pepper

Steam Brussels sprouts over a large pot of boiling water until bright green.  Set aside.  Meanwhile, in a large cast iron skillet, brown bacon until perfectly crisp.  Remove bacon, reserving rendered fat.  Transfer steamed Brussels sprouts to the warm, glistening skillet, browning the sprouts in the bacon grease.  Stir constantly.  Add garlic and cook until caramelized.  Season with salt and pepper.

Do your best to transfer to serving dishes without gobbling up every last morsel of smoky, sweet, savory goodness!