Sauteed Brussels Sprouts
1 Tablespoon Olive Oil
1 Pound Brussels Sprouts, halved
9 Slices "Bacon" Tempeh. chopped
1/4 Teaspoon Salt
1/4 Teaspoon Freshly Ground Pepper
1. Cook Brussels sprouts in boiling water to cover and they turn bright green. Plunge into ice water to stop the cooking process. Remove the core of the sprouts then slice and chop.
2. Add the oil to a large skillet. Saute the tempeh and sprouts, seasoning with the salt and pepper. Serve immediately.
Goes well with Sweet Potato Rolls
Pairs well with 2013 Chassagne Montrachet
Soundtrack Andra Day - Merry Christmas from Andra Day