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You are here: Home / Community / Pan Seared Brussels Sprouts

Pan Seared Brussels Sprouts

January 29, 2016 By Dick Cook and Melissa Davenport 0 Comments

Pan Seared Brussels Sprouts

2 Pounds fresh Brussels Sprouts trimmed and cut in halfBrusselsSprouts

1 Medium Onion Diced

1 tbsp Olive Oil

8 Slices Bacon cut into ½ inch pieces

1 Tbsp. Balsamic Vinegar

Salt and Pepper to taste

Cook bacon until brown in a medium size skillet. Remove bacon from skillet and allow to drain on paper towels.

Return skillet to heat and add olive oil. Cook Brussels sprouts and onion in oil over medium low heat until sprouts begin to brown around the edges and are easily pierced with a fork. About 25 minutes.

Remove skillet from heat. Return bacon to skillet. Sprinkle mixture with salt, pepper, and balsamic vinegar. Toss well. Serve warm.

 

Filed Under: Community, FEATURED POSTS, Good Eats, SLIDER

About Dick Cook

Dick Cook has lived in East Ridge since the Kennedy Administration when his parents bought a house on Marietta Street. Dick graduated from ERHS in 1976 before going on to the University of Tennessee at Chattanooga where he studied Political Science. Dick worked for the Chattanooga Free-Press and the Chattanooga Times Free Press for 22 years. Free-Press Sports Editor Roy Exum plucked him out of production in 1989 and gave him a job as a sports reporter. Dick covered everything from prep sports to the whitewater events on the Ocoee River for the 1996 Olympics. When Chattanooga's two paper's merged, he became the Crime Reporter covering both the Chattanooga Police and Fire Departments. He was among reporters who were honored by the Associated Press for the TFP's coverage of the 2002 fog-shrouded crash on I-75 in Catoosa County, Dick and his wife, Cathy, live on Marlboro Avenue where they are seen frequently chasing around their three grandsons.

About Melissa Davenport

Owner of Corner Cafe


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