Brussels Sprouts With Carrots, Bacon And Rosemary

1. 1

   Peel the Brussels Sprouts to remove the outside leaves and cut them in half.

2. 2

   In a large pot, over medium-heat, melt the butter and brown the bacon and rosemary. Add the Brussels Sprouts and carrots and cook, stirring occasionally so that the Brussels Sprouts don't stick to the bottom of the pot. You do want them to brown a little bit.

3. 3

   Cook until al dente (or preferred texture). Add salt and pepper to taste. Serve immediately

* Per serving · 4 servings · Values may vary.

No additional tips available.