Brussels sprouts with bacon and maple butter - Feed me dearly
"Thanksgiving has come and gone, but let’s keep Brussels sprouts on our radar, shall we? Festive food has its rightful place through the end of December, at which point I’ll divert my attention to a juice cleanse. Last year’s vegan attempt was a sorry excuse for a nutritional overhaul. It’s not that vegan diets don’t [...]..."
INGREDIENTS
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1 Tablespoon of olive oil
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8 oz bacon
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4 cups of Brussels sprouts, cleaned, trimmed of any brown stems, and wilted leaves removed
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½ cup of white wine
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2 Tablespoons of maple butter (Vermont Creamery brand, or combination of 2 tablespoons of butter, 1 tablespoon of maple syrup)
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Salt and pepper to taste
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