An old soul…

I’ve been told many times that people think I am older than I am, which immediately sends me to a mirror desperately checking for signs like wrinkles, gray hair, etc…. I know there are many factors that contribute to this thought and that at my age it’s actually a compliment. People say it’s the way I carry myself, the fact that I’m married, and apparently my taste buds. 🙂

Growing up I thought everything I ate and craved was completely typical. It wasn’t until high school when I started getting strange looks when requesting food that I started to realize some of my favorite treats were not as popular among my cohort as I expected. Things like prunes, V8 juice, raisins, marinated artichoke hearts, broccoli, etc. are just plain delicious to me.

Knowing I have somewhat vintage cravings makes me think my most recent culinary adventure (brussels sprouts) will not immediately be made by many of you, but you have to have these! You will not be sorry you did. The butter and garlic give such great flavor and by boiling then sautéing the brussels sprouts and adding the crispy turkey bacon it adds a warm smoky flavor that cannot be beat!

P.S. These make a great vegetable side dish for Thanksgiving!

Brussels Sprouts with Garlic & Crispy Turkey Bacon

Yields: 8 servings

Prep Time: 5 minutes

Cook Time: 10-15 minutes

Ingredients

• 16-18 Large Brussels Sprouts, trimmed and cut in half lengthwise
• 4 Garlic Cloves minced
• 1 Tb Vegetable Oil
• ¼ Cup Shredded Parmesan Cheese
• 4-5 slices Turkey Bacon finely chopped
• 1 Tb Italian Parsley leaves, chopped finely
• 2 Tb Unsalted Butter
• Salt & Pepper
• 1/4 tsp Red Pepper flakes

Directions

1. Boil Brussels sprouts in water for 5-8 minutes then immediately transfer to a ice bath
2. Place vegetable oil in a sauté pan on medium heat, once warmed put turkey bacon in, cook for 3-5 minutes
3. Add garlic and brussel sprouts to sauté pan, cook for 2 minutes
4. Add butter, red pepper flakes, salt & pepper to sauté pan, cook for 1 minute, sprinkle parsley and Parmesan cheese on top, then serve immediately