- 1.5 to 2 lbs trimmed brussel sprouts
- 1 cup chopped yellow onion
- 1 cup julianne carrots
- 10 to 12 pieces of finely diced bacon
- 1 Tbl butter
Cook bacon until browned and crispy. Saute onions with the bacon. Once crispy, add carrots and brussel sprouts to pan. Steamed carrots and brussel sprouts with lid on for approximately 8 minutes or until the brussel sprouts are tender and not too mushy. Keep a close eye on them. When done, toss in a serving dish and top with shredded parmesan. Serve warm.
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