- approx. 15-20 brussel sprouts
- about 1 cup sliced (lengthwise) carrots
- 2-3 cloves of garlic
- Morningstar veggie bacon, crumbled
- ½ an onion, chopped
- 1 1/2 tbsp olive oil
- 1 tbsp butter
- salt and pepper to taste
- half a lime
Soak brussel sprouts in water for about 15 minutes, Cut sprouts in half, chop garlic. In a large pan, heat oil and butter on medium heat, place brussel sprouts cut/flat side down, and carrots, sprinkle with salt. Cook for about 12-15 minutes, until bottoms of Brussel sprouts are browned. While cooking, make rice according to package for 6 people. Add onion, garlic, and pepper to Brussels sprouts/carrots during last minute or two. Crumble and stir in bacon, Squeeze lime over everything and serve with rice.
We added a sprinkling of apple cider vinegar before serving to add to the sweet and tangy, but it was good without it too.