The Christmas feasting has begun! Just had a dinner for colleagues tonight which was a great excuse to cook and make merry. Christmas is a season where temptations abound but it is possible to keep the feasting relatively healthy. Of course I love it that I get to have people over and to flex my cooking muscles! The truth is that I really really enjoy cooking for a crowd (yes, that’s strange I know) and it is truly satisfying to have my tables laden with food.
Having good friends over is also helpful as they give frank assessments about the dishes, which is why I am posting this first in the series of Christmas recipes.
Christmas Feast #1. Lots of greens and colorful vegetables to balance the meat. Ok I admit the hasselback potatoes (and the corn) are not low carb but kid #2 requested the potatoes specifically and made the dish too!
I personally love Brussel sprouts and I was terribly pleased to find gorgeous fat and jewel green Brussel sprouts in Ghim Moh wet market. I love that the herbs and these seasonal vegetables are affordable here – Cold Storage is horrendously expensive and NTUC Finest’s Brussel sprouts were tiny and anemic looking this year.
Of course it was the bacon that sealed the win for this dish. The salty goodness of bacon flavors this vegetable dish in a truly inimitable way. I could eat this all day. Tonight, this was the dish that disappeared first. This dish is a winner – I probably won’t do oven roasted Brussel sprouts any more now that I’ve discovered how easy and awesome the sautéed version is!
Sautéed Brussel Sprouts With Bacon
- 500g Brussel sprouts, trimmed and sliced into halves
- 1/2 onion, finely sliced
- 3 cloves of garlic, sliced
- 6 slices of bacon, cut into strips
- 1 tsp salt
- 1/2 tsp freshly ground black pepper
- 1/4 cup chopped fresh Italian parsley
- 2 tbsp olive oil
- 2 tbsp butter
- Heat up the butter and olive oil in a large skillet over high heat.
- Sauté the bacon until slightly browned.
- Add the garlic and onion and continue to fry for 1-2 minutes till fragrant.
- Add the Brussel sprouts, salt and pepper and sauté further for the next 10-15 minutes. Allow the sprouts to brown slightly. Adjust the seasoning to taste.
- Add the parsley and sauté for another minute, then take off the heat. Serve warm.