Recipe: Brussels Sprouts With Bacon

by Anne Maxfield on September 24, 2010

Accidental Locavore Brussels SproutsBrussels sprouts are one of those love ’em or hate ’em veggies. I happen to love them. First of all, they’re cute little mini-cabbages. Secondly, when you first see them growing on those big Bam-Bam like stalks, you really shake your head in amazement (but don’t be afraid to buy them, just cut them off). Thirdly, when cooked properly,¬†they taste great. As with a lot of things, bacon makes them better.

  • If you have them on the stalk, first cut them off with a small sharp knife.
  • Trim any loose, or yellow outer leaves, and wash them.
  • I like to cut them in half like the photo because it gives more surface area to brown.
  • If you are dealing with someone who is not a big fan, or if you’ve got large sprouts, I like to give them a quick steam in the microwave for about 2 minutes in a dish with a little water, covered.
  • While the sprouts are steaming, take a couple slices of bacon (depending on how many sprouts, and how much bacon you like), and cut them into 1/2″ strips.
  • Slowly saute them in a pan over medium heat, with a little olive oil so they render their fat and become almost crispy.
  • When the bacon is almost cooked, turn the pan up to medium high heat, add the Brussels sprouts.
  • Let them sit without stirring for a couple of minutes so they caramelize and get nice and brown (it will make them sweeter).
  • Toss them and cook until they are all nicely browned.
  • You can finish them with a little balsamic vinegar and/or butter.
  • Put it in at the end with salt and pepper and stir to coat.

Does this make you a fan?

FacebookTwitterLinkedInPrintGoogle+PinterestShare

{ 0 comments… add one now }

Leave a Comment

Previous post:

Next post: