Here’s a fun fact about me, there was a time in my life where I hated bacon. I hated the smell, the taste … and then I met my husband.
Bacon is an essential part of his diet- I think he’s made it into a separate food group – and now its part of mine too. It was put on everything, from salads to donuts, you name it it had bacon on it. And when I figured out what cooking things in bacon grease was like, I was like OH MY GOD, my mind was blown.
This is an easy delicious meal that incorporates some of my favorite veggies: brussel sprouts, broccoli and sweet taters. When I meal plan for the week, I got sick of writing Bacon, brussels, broccoli, and sweet potatoes over and over again, week after week. It slowly got shortened to just Sweet Bs.
This recipe can be used either as a quick weeknight meal, or a side. I typically make a bunch of this so I can take it for lunch the next day.
Well let’s not prolong the bacon any longer…
Pan Fried Sweet Bs
Servings 3-4 for a meal, 6-8 for a side dish
Time 30 minutes
- 1 sweet potato diced
- 3 cups Brussel sprouts halved
- 2 heads of broccoli chopped
- 5-6 slices of bacon
- 1tbsp siracha (optional)
- pinch of salt
- On medium-high heat, cook the bacon in a large skillet. When the bacon is almost cooked through, take it out of the skillet and let dry on a paper towel.
- Once the bacon is removed, lower the heat to medium.
- Place the sweet potatoes in the skillet and mix every few minutes so the potatoes don’t stick and burn. Let it cook by itself until they become partially soft, about 10-15 minutes.
- Add the halved Brussel sprouts to the skillet, keep mixing. (If it looks like there isn’t enough grease in the pan, add a little bit of coconut or olive oil.) Cook for 3-4 minutes, until brussels become bright green.
- Add broccoli to the skillet, and keep mixing. Cook for another 2-3 minutes.
- While the mix is cooking, chop up the bacon into big pieces.
- Add bacon, salt and siracha (if you choose to), and mix into the skillet completely.
- Serve warm.