Brussel Sprouts with Toasted Almonds and Bacon

1 pound brussel sprouts, small to medium in size

1 corn or flour tortilla

¼ cup extra-virgin olive oil

4 slices bacon

⅓ cup whole almonds

Juice of 1 lime

Salt and pepper

Remove core and outer leaves from the brussel sprouts. Thinly slice and place in steamer. Steam for 5 minutes. Set aside.

Cut tortilla into quarter inch strips and then cut into two inch long strips. Heat EVOO to shimmering and sauté the strips until crispy. Remove strips with slotted spoon to paper towel lined plate.

Dice the bacon into one half inch pieces. Fry until just turning crispy about 4 to 5 minutes. Remove bacon with slotted spoon to a paper towel lined plate. Leave bacon fat in the pan.

Coarsely chop the whole almonds using a food processor or knife. Roast in the bacon fat while stirring constantly at medium low heat until they begin to release some of their oils. This should take about 3 to 5 minutes. Be careful to not let them burn.

Add the steamed brussel sprouts and bacon to the pan with the almonds and bacon fat. Cook 2 more minutes and then transfer to serving bowl. Squeeze the juice of 1 lime into the serving bowl and stir. Salt and pepper to taste and stir once more. Sprinkle tortilla chips on top and serve immediately.

Serves 4.

- Tim Schmitt