photo by amy twomeyI don't know about you, but I would not go near brussels sprouts when I was kid. Not even as an adult until just a few years ago. Poor Mr.Brussels Sprout, he has such a bad stigma. I think he was steamed to much and got a bad rap. I promise you, that you will learn to love brussels sprouts after you make this. I love them now, my husband + kids love them. Bacon is the trick here, salty and simply put: delicious. So go on now you brussels sprout haters, give it a go. I challenge you! And... come back and tell me what you thought.
brussels sprouts by amy twomey
ingredients
1/2 package hickory bacon chopped into 2 inch slices
1 1/2 Pound Fresh Brussels Sprouts
1 TBS Olive oil
2 Cloves garlic, peeled and diced
1 Medium yellow onion, peeled and diced
1/4 Cup Balsamic vinegar
2 TBS Butter
1 TBS Salt and freshly ground black pepper
directions
Saute the bacon in a pot on the stove. Trim off the stems and remove any limp leaves from the Brussels Sprouts and cut them in half. Blanch the sprouts in boiling water to cover for 5 minutes. Drain and rinse under cold water to stop the cooking. Add the olive oil and bacon cooked with bacon grease, garlic and onion. Saute a few minutes until the onion just becomes tender. Add the blanched drained Brussels Sprouts. Saute a few minutes until the Brussels Sprouts are cooked to your liking. Add the vinegar and toss so that all the sprouts are coated with the vinegar. Add the butter and salt and pepper to taste and toss together again.
[yummy]
ingredients
1/2 package hickory bacon chopped into 2 inch slices
1 1/2 Pound Fresh Brussels Sprouts
1 TBS Olive oil
2 Cloves garlic, peeled and diced
1 Medium yellow onion, peeled and diced
1/4 Cup Balsamic vinegar
2 TBS Butter
1 TBS Salt and freshly ground black pepper
directions
Saute the bacon in a pot on the stove. Trim off the stems and remove any limp leaves from the Brussels Sprouts and cut them in half. Blanch the sprouts in boiling water to cover for 5 minutes. Drain and rinse under cold water to stop the cooking. Add the olive oil and bacon cooked with bacon grease, garlic and onion. Saute a few minutes until the onion just becomes tender. Add the blanched drained Brussels Sprouts. Saute a few minutes until the Brussels Sprouts are cooked to your liking. Add the vinegar and toss so that all the sprouts are coated with the vinegar. Add the butter and salt and pepper to taste and toss together again.
[yummy]
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