Brussels Sprout Succotash

1. 1

   Preheat oven to 400 degrees F.

2. 2

   Add bacon to a LARGE saute pan with olive oil (a few turns of the pan) and allow to crisp (5-6 minutes on medium heat).

3. 3

   While bacon is cooking, remove the bases of brussels sprouts (you can do a straight chop across the base but I prefer to hull them as you would a strawberry). Cut the brussels sprouts in half lengthwise and add to the bacon- allow to saute for another 5 minutes until they begin to soften. Add salt and pepper to taste.

4. 4

   Add the juice of one lemon to the pan and stir- scraping all the yummy bacon pieces off the bottom.

5. 5

   Add corn to the pan and allow it to caramelize- about 5 minutes.

6. 6

   Once corn starts to caramelize, toss in lima beans and immediately transfer to a glass baking dish and put in the oven for 15-20 minutes stirring occasionally, until the brussels sprouts caramelize. Taste and add salt and pepper as needed.

7. 7

   While the brussels sprout mixture is in the oven, slice grape tomatoes and parsley.

8. 8

   When brussels sprouts have started to brown remove mixture from the oven and transfer to a bowl- toss with tomatoes and parsley and serve immediately.

* Per serving · 4 servings · Values may vary.

No additional tips available.