Dinner doesn't always have to be meat, veggie grain, sometimes it can be a bunch of good stuff thrown together in a skillet and that's totally OK. It's not lazy to want all of your food cooked in the same pan, and if anything it makes for a harmony of flavors with easier cleanup.
Going dairy free for the month of January meant getting creative, and it's challenged me to come up with recipes that'll make me feel full without shaving 1/2 a pound of cheese over everything. Getting my fat from other sources like avocados, coconut milk, and cooking oils is a nice change from the ordinary cream sauces and wintery-baked dishes.
If you've ever had fried cabbage, this skillet kind of invokes the same feeling of nostalgia. It's got bacon and red chili flakes which my mama usually adds to her fried cabbage, but I've added paprika and candied pecans for sweetness, and garlic and dijon for a savory spiciness.
You can easily throw this skillet together in under 15 minutes and eat it on its own, but it works great as a side dish accompanying some grilled chicken breast, steak or even salmon. I hope you enjoy it like I did.
- 1/2 lb brussels sprouts, halved
- 4 strips pork bacon
- 1/4 c candied pecans (if you can't find them in stores you can make them)
- 1 tbsp dijon mustard
- 1 tbsp minced or fresh garlic cloves
- 1 tsp paprika
- 1 tsp fine sea salt
- 1 tsp red chili flakes
- In the skillet that you'll cook everything else in, fry the bacon strips on medium-high until they're cooked but not completely crispy, then set them aside on a paper towel.
- With the skillet still on medium-high, toss the sprouts in the oil, along with the dijon, garlic, paprika, and salt.
- Cook for another 7-10 minutes, splashing the skillet with apple cider or other vinegar if the pan gets sticky.
- Top with crushed candied pecans and red chili flakes then serve.