I have found that there is so much value in facing our fears, though I really don’t love the opportunity! Reflecting back on some of the most rewarding experiences in my life, fear was often something I had to overcome!
CRISPY BRUSSELS SPROUTS WITH BACON AND PARMESAN
2 pounds Brussels sprouts, outer layer removed, base removed and cut in half
2 tablespoons olive oil
2 tablespoons butter
½ onion, finely chopped
½ cup bacon, chopped
2 garlic cloves, finely chopped
1 tablespoon lemon zest
¼ cup sundried tomatoes, roughly chopped
1 tablespoon cumin seeds
½ teaspoon red pepper flakes
½ cup Parmesan cheese, finely grated
Sea salt and ground pepper to taste
1. Preheat the oven to 400°F.
2. Place the Brussels sprouts on a baking sheet with olive oil and season with salt and pepper. Roast for 30-45 minutes until golden brown and crispy.
3. Add the butter and onion to a skillet and sauté for 5 minutes until soft and translucent. Add the bacon and cook for 5-8 minutes until the fat has rendered out and the bacon is crispy. Add the garlic, cumin seeds, red pepper flakes and sundried tomatoes and cook for 5 minutes. Remove from heat and add the lemon zest.
4. Remove Brussels sprouts from the oven and add the bacon mixture and mix. Then sprinkle the Parmesan cheese on top. Roast for another 5 minutes until the cheese has melted.
If it were up to me, we would have a new chicken every week! Luckily, my husband is there to keep us from getting completely overrun. My obsession with chickens has paid off recently given the high cost of eggs!