The air is turning cool, the leaves are beginning to show signs of a golden autumn. Time to turn our attention to one pan low carb dinners that can be on the table promptly and deliver the goods.
Farmers’ markets offering Brussels Sprouts, this year’s crop of almonds, organic bacon or pancetta. It’s dinner.
4 slices thick-cut bacon, cut into 1-inch pieces
1 pound Brussels sprouts, quartered
2 tablespoons extra virgin olive oil
Sea salt and cracked black pepper to taste
½ cup sliced almonds
Juice and grated zest of ½ lemon
¼ cup minced fresh parsley
Sizzle bacon in a large skillet until crisp. Remove from the pan and add Brussels sprouts along with olive oil, salt and pepper. Cook over medium low heat, adding 2 tablespoons water, until sprouts are beginning to soften and turn brown. Add almonds and stir until almonds turn (no more than a minute). Add bacon and toss. Finish with lemon juice and zest, top with parsley and serve to two hungry people
