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I have come to believe that brussels sprouts are the most misunderstood and unappreciated vegetable/green out there.

Up until about two years ago, I myself had never even tried a brussels sprout, let alone looked at one twice in the grocery store.  Then my sister made some and I’ve been on a mission to convert sprout-haters and never-tasters.

I think there are two crucial things to note when cooking brussels sprouts: 1) Never boil them. 2) Always use bacon.

Okay, maybe not *always* use bacon, try prosciutto.  Or not if you’re not down with pork (gasp!).

So to make this pile of deliciousness:

Take about 4 strips of bacon and fry ’em up.  When done, put aside on a plate lined with a paper towel to soak up extra grease.

While bacon is cooking, Julienne a sweet onion.  How do you Julienne an onion?  See here: How to Julienne an onion

In that same pan, caramelize a sweet onion in the bacon grease.   You’ll probably need to add some olive oil. 

While the onion is cooking (stirring occasionally so it doesn’t get stuck to the pan), rinse and quarter your sprouts.

Once the onions are nice and caramelized, toss in the sprouts.  We don’t want them to go soft, but get a nice sear.  Season with freshly ground salt and pepper, and any other favorite seasonings (we used chili powder… paprika is also a favorite).  Toss in the bacon and convert any non-believer.

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