Wednesday, October 27, 2010

MMMMmmmm...Brussels Sprouts

When I was little and thought of something "yummy," Brussels sprouts were at the bottom of the list with grape cough medicine and my brother's boogers. Like many kids, I had a deep rooted fear of vegetables. My parents enacted a "three bites"policy, forcing me to have three bites of vegetables before I could move on to dessert an be excused from the table. Something must have changed in the last 15 years because for some inexplicable reason, I like my veggies now. I am by no means going to swear off meat and eat veggies for breakfast, lunch, and dinner, but when prepared correctly vegetables can be awesome.

I was really excited when Chuck agreed to buy Brussels sprouts at the farmers market (he too shared my vegetable phobia).  I had never cooked fresh Brussels sprouts and Chuck (at 26) had never eaten one. With pressure like this, I wanted them to be good so I selected a recipe that featured bacon, because bacon makes everything better, even Brussels sprouts.

Recipe after the jump!

Brussels Sprouts with Bacon
Adapted from Bon Appetit

Fresh Brussels sprouts, halved
2 tablespoons shallots, minced
1 teaspoon olive oil
2 strips of thick bacon, chopped
1 1/2 teaspoons fresh thyme, chopped
1 1/2 teaspoons fresh sage, chopped
Salt and pepper

1. Boil a large pot of water. Cook Brussels sprouts until tender, approximately 10 minutes. Drain and set aside.

2. Heat olive oil over medium heat. Saute bacon for 4-5 minutes. Mix in shallots, and continue to saute until shallots are translucent and bacon is crispy.

3. Add Brussels sprouts to pan. Mix in fresh thyme and sage. Saute over high heat, until brussels sprouts are slightly browned on the cut side.

4. Season with salt and pepper to taste. Serve as a satisfying side to any protein dish.

For more ways to chop Brussels sprouts, check out this article on Serious Eats.

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