• 4 slices bacon
  • 2 tablespoons butter
  • ½ cup chopped onion
  • 1 pound Brussel sprouts, cut in halves
  • ½ cup shredded Parmesan cheese

A delicious side dish that may change your mind about the color green
Tales of the Dinner Belle
By Brenda Stanley
I talk to people about food a lot. Whether they read my column, visit my website, or use my cookbooks, they always seem to have opinions about food. One comment I hear often is their dislike of vegetables or “anything green”. I love vegetables, so I am always confused about this comment. It may be why I have dedicated so much of my writing to recipes that even veggie haters will like. One of my favorites is my bacon Parmesan Brussel sprouts. Who doesn’t love bacon? These tasty little cabbages are pan roasted in smoky, savory bacon and onion flavor and then topped with shredded parmesan. The dish is so delicious and so simple to prepare. If your family needs a recipe to introduce this healthy veggie, this could be the one that has them changing their mind about the color green.
Belle’s Bacon Parmesan Brussel Sprouts
4 slices bacon
2 tablespoons butter
½ cup chopped onion
1 pound Brussel sprouts, cut in halves
½ cup shredded Parmesan cheese
In a large fry pan, cook bacon until crisp. Remove the bacon from the pan and drain on paper towels and then crumble. In the remaining bacon grease, add the butter and cook until melted. Add the onion, Brussel sprouts and reduce heat to medium. Cook, stirring every couple minutes until sprouts are tender and slightly browned. Remove from heat and sprinkle with cheese. Serve immediately.