When it comes to brussel sprouts, I am the first to admit that I am late to the party. While I always acknowledged their adorable appearance, the taste and smell sent me running from the room. Ultimately, I learned that the problem wasn’t in the vegetable itself, but rather how it is cooked. That was the beginning of a new friendship.
Bacon that has been cooked and chopped or crumbled (about 1 strip to each 2 cups of brussel sprouts)
Bacon grease (1 or 2 tbsp. for each 2 cups of brussel sprouts)
Minced garlic (1 tsp. for each 2 cups of brussel sprouts)
Kosher salt & pepper, to taste
Finely chopped dried cranberries (absolutely optional)
Thoroughly wash all the brussel sprouts and peel off any outer layers that aren’t ready for their closeup.
Steam the brussel sprouts in the microwave for about 4-6 minutes. You want them to be slightly tender, but not cooked all the way.
Heat the bacon grease and minced garlic over medium heat in a skillet that is an appropriate size for the amount of stuff you’re going to be putting into it.
When the bacon grease and minced garlic are hot (and before you scorch the garlic!), add the steamed brussel sprouts to the pan. Turn up the heat just a little and start pan roasting those littlle jewels. You want to get a little roastedness on them, so they are cooked all the way through and thoroughly flavored by the garlic and the bacon drippings. Add kosher salt and pepper to taste. Add in the chopped bacon pieces at the end (as well as the chopped dried cranberries, if you choose to use them.) Stop cooking before that beautiful green begins to turn to an icky color. Serve immediately.
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