Bacon and Brussel Sprout Hash
Adapted from oamm
12 ounces bacon
1 1/2 cup diced cauliflower
6 cups diced brussel sprouts
3 teaspoons extra virgin olive oil
1 1/2 teaspoon thyme
1 1/2 teaspoon balsamic vinegar
Prep Day: In a large skillet, brown the bacon. Set aside and chop. In the same skillet, add olive oil, brussel sprouts, cauliflower and saute 4-5 minutes. Add in dried thyme, chopped bacon, and balsamic vinegar. Divide among indicated number of quart freezer bags.
Serve Day: Thaw. Reheat in microwave until heated through.
I’m a married mother of 3. Who loves living in Minnesota, prep ahead cooking, and couldn’t live without them now. No more worries about the age old question “What’s for Dinner?”. I am also transitioning my family into the slow food and clean eating movement. I believe it’s best if we can eat food in it’s most natural state. I love to share the information I have been gaining through this whole experience.
I’m also a trained personal chef. Cooking is a passion and hobby of mine. Hope your are enjoying the content of my blog.
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