Vegetable Bacon Sauté

Question: How do you get your husband to eat Brussels sprouts?

Answer: Add bacon!

2 medium red skinned potatoes, cubed
1 corn on the cob
2 thick slices of bacon, diced
4 Brussels sprouts, halved
1 large garlic clove, minced
1 Tbsp Tuscan Style Basil Herb dressing (Safeway Select)
Salt and pepper

Cook potatoes in a steamer until almost tender, about 13 minutes. In a separate pot, cook corn in bowling water for about 5 minutes.

In the meanwhile, cook diced bacon over medium heat until crispy. Using a slotted spoon, remove bacon to a paper towel lined plate. Return pan to stovetop and turn heat to high. Add potatoes and Brussels sprouts. Cook in bacon grease until browned and crispy.

Cut corn off the cob and add to sauté pan. Add garlic and dressing; stir together. Turn heat to low, cover and cook until Brussels sprouts are tender. Season with salt and pepper to taste.

Serve with grilled salmon or chicken.