Wash 250g of brussel sprouts. Remove any old hard out leaves.
Bring 4 cups of water to the boil and add 1/2 teaspoon of salt.
Add the brussel sprouts to the boiling water and leave to boil at medium heat for 4 minutes or until sprouts are tender but still crunchy.
Drain the brussel sprouts.
Return the saucepan to the hot stove and add 1 tablespoon of butter.
While the butter is melting, cut the brussel sprouts in half.
Add 1 tablespoon of minced garlic to the melted butter. Sauté for a few seconds till garlic is fragrant but not brown.
Return the cut brussel sprouts to the saucepan. Toss the brussel sprouts lightly in the garlic-butter sauce.
Add 1 tablespoon of bacon bits. I keep a jar of ready to use bacon bits in the fridge at all times for this dish (and for my Mushroom Delight dish). You can also use freshly pan fried and crumbled bacon, but I like to cook this fast.
Season to taste with salt and pepper. I always use Masterfoods’ Garlic Pepper to season my dishes. A few shakes of this and it’s done.
Add a squeeze of fresh lemon juice (about 1 teaspoon).
Toss everything together. Serve with some fresh lemons on the side for extra tangy flavour, if preferred. You can also garnish with some toasted almond flakes.