Patter Fam Sauces and Pastor's Pantry Cooking School

Serves 8
1 1/2 lbs of Brussel sprouts (about 70)
1/2 cup red onion diced
1 1/2 T minced garlic
3 slices of bacon diced and partially fried crisp
Olive Oil
Salt and pepper to taste
Red pepper flakes

Using a mandolin or sharp knife, slice the Brussel sprouts thinly. Place them in a
large bowl and add the onion and garlic. Drizzle with olive oil and toss to coat.
Arrange the Brussel sprouts, onion and garlic in a baking dish or pan. Sprinkle the
bacon over the top, season with salt and pepper. Sauté in a large skillet or wok
in two batches. Remove and plate. Garnish with a few red pepper flakes. Serve.

Written by Joyce Peters — September 30, 2018


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