Have you ever wanted to challenge someone’s palate? Has a loved one ever told you that they “dislike” a vegetable, but you are determined to find a way to prepare it that will change their mind? This is the recipe that changed my husband’s mind about Brussels sprouts.

1/4 lb bacon ends, small dice
1 lb Brussels sprouts, trimmed and halved
Salt, to taste
Pepper, to taste
Red pepper flakes, pinch
1/4 c chicken stock
2 tbsp lemon juice

To a room temperature skillet, add your diced bacon ends (if you do not have bacon ends, a few slices of thick cut bacon work as well). Render off the fat, about 5-7 minutes over medium-low heat. Once the bacon is cooked and the fat is rendered, remove the bacon pieces from the skillet, setting aside on a paper towel. Add the Brussels sprouts to the skillet, mixing them through the rendered fat. Season with salt, pepper, and red pepper flakes. When mixed, let them sit in the skillet for 2-3 minutes to get a little color. Pour in the chicken stock and gently stir with a wooden spoon to break up the brown bits on the bottom of the skillet. Set the heat to low and cover the skillet until the sprouts are softened and the stock has been reduced in the pan, about 3-4 minutes. Once softened, add in the reserved bacon pieces and lemon juice. Mix through once. Remove from heat and serve.

Enjoy!