2 pounds brussel sprouts (fresh), halved or cubed
5 slices bacon (I used thick sliced bacon)
2-3 TBSP Herbs de Provence
Directions:
1. Prep the brussel sprouts (cube or halve them).
2. Cook the bacon in a large frying pan...when it's all cooked take it out and put it on a plate to cool. When it cools break the bacon up in the chunks.
3. Cook the sprouts in the bcaon fat...yum.
4. When the sprouts are cooked (soft to the touch, but still firm), add the herbs and bacon, stir.
Roasted sweet potato and bell pepper salad
Preheat oven to 400F.
Ingredients:
- 6 sweet potatoes, cubed (bite-size)
- 2 bell peppers (I used green and red for color)
- 5 garlic cloves, sliced
- Olive oil
- Salt/ pepper
- Dried rosemary
1. Cube the potatoes and toss in olive oil (about 2 TBSP) and sprinkle with seasoned salt (or regular is fine too!). Sprinkle 2 TBSP crushed rosemary.
2. Spread taters into single layer on baking sheet- and bake until potatoes are browned on one side (about 25 minutes).
3. While the taters are baking, chop the bell pepper into bite size pieces. Put in a bowl with 2-3TBSP olive oil, salt/ pepper, garlic cloves. Add another 1 TBSP rosemary.
4. When taters are done-- add to the bell pepper mixture and toss together. Enjoy this dish warm if desired (maybe with some goat cheese sprinkled on top :-) )
5. Or... put it in the fridge for later, and enjoy it cold.
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