1 lb. brussel sprouts
2 cloves garlic (chopped)
1 cup unsalted sliced almonds
8 slices of bacon (cooked)
2 cups of vegetable stock
sea salt and black pepper
1. Rinse brussel sprouts. Cut in half. If large, cut in quarters.
2. In a skillet, cook bacon until crispy and put to the side.
3. In a skillet, add 2 tbs. of olive oil. Add garlic. When garlic begins to brown, add brussel sprouts. Sprinkle a pinch of salt and pepper. Add an extra tablespoon of olive oil, if it appears dry. Stir often so the brussel sprouts don’t burn. After 5 minutes, add vegetable stock. Let simmer on low heat until stock evaporates.
4. Chop cooked bacon into pieces and add to brussel sprouts. Add sliced almonds and stir. Cook for additional 3 minutes and serve.
*Brussel sprouts should be tender.