I can't believe it's about to be Thanksgiving! Every year I like to throw in a new recipe. I decided to give this one a dry run. Veggies are always a hard topic in our house and might I just say that brussel sprouts get a really bad rap! I had them at a local restaurant and fell in love with them. I wanted to recreate this dish.
1 Bag of brussel sprouts about 25 of them stems cut and any bad leaves on the outside removed
5 Pieces of Bacon
1/2 Sweet Onion cut in quarter slices
2 Heaping Tablespoons of Country Crock Spread which has 0g trans fat
Salt to taste
Start to heat your pan on med low. Cut Bacon into 1/2 inch pieces and throw them in the pan. Once the fat starts to render throw in the onions. Cook until bacon is crisp and onion is softened.
Next add country crock spread. I used the one with added calcium and vitamin D. Veggies help complete a well-rounded, better-for-you Thanksgiving meal, and Country Crock helps make them even more delicious. We are trying to eat healthier and while this has bacon in it I didn't want to double up on all the fat with using real butter.
Then add your sprouts and salt. Saute them until limp. I like mine like cooked cabbage you might like them a little crisper it is up to you. It took me about 15 minutes.
These were so yummy, we had them with roasted turkey breast and a baked sweet potato.
What are you having for your Thanksgiving side dishes? If you are looking for ideasgo visit Country Crock Chronicle for Veggie tips, Recipes and more. You can also go visit my Thanksgiving Side Dish Pinterest Board. It's always fun to get some goodies to dress up your table so here is a great giveaway for a small Scalloped Baker with Wire Rack and these cute Pumpkin Taper Candle Holders.
Thank you to Country Crock for being a sponsor. I was selected for this opportunity as a member of Clever Girls Collective. All opinions expressed here are my own.