Brussels sprouts

Brussels Sprouts with Carrots & Bacon

1 1/4 pounds Brussels sprouts, trimmed
1 tablespoon olive oil
1 tablespoon unsalted butter
1/2 pound lean slab bacon, rind removed, cut into 1/4-inch dice
3 carrots, scraped, diced
2 teaspoons chopped green onion tops or chives, for garnish

Halve sprouts lengthwise; cut into strips. Heat oil and butter in a heavy pot. Add bacon; cook over medium-low heat until it turns golden, about 5 minutes. Drain excess fat. Add carrots and stir to coat. Cook, stirring often, until carrots begin to soften, about 5 minutes. Add sliced sprouts; toss well. Cook, stirring, until they are crisp-tender, 5 minutes. Sprinkle with onion tops and serve.

Serves 4 to 6.

From fooddownunder.com.

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