Sautéed Brussels Sprouts with Lemon and Parmesan

Place the bacon in a cold sauté pan and bring to medium heat. Render all of the fat and cook until bacon is crispy. Using a slotted spoon, transfer the bacon to a bowl and set aside. Keep the bacon fat in pan.

Carefully cut each Brussels sprout lengthwise several times into strips. You can do this using a knife or a mandolin, but really please be careful.

Place Brussels sprouts in the pan with the bacon fat over medium heat and toss to coat with the fat. Stir occasionally and cook for 7-8 minutes.

Add 2 tablespoons of water and scrape up any brown bits from the bottom of the pan. Remove pan from heat and add the bacon, lemon juice, Parmesan and salt to taste.

Toss to combine all ingredients thoroughly and serve immediately. Add more Parmesan table-side if desired.

Recipe inspired by: Simple Bites Stir-fried Brussels Sprouts with Lemon and Parmesan.