There may be no other vegetable out there with as bad a rap as Brussels sprouts. They're constantly referenced as the dreaded food that kids refuse to eat. And far as produce goes, they are just about the farthest thing from sexy. Eggplant are soft and luscious, tomatoes are plump and juicy, peppers are hot and spicy... But Brussels sprouts are small, and plain, and boring looking. Plus they can taste and smell bitter if you cook them wrong.
But there's a lot of good to be had in that tiny little package. They're a cruciferous vegetable of the cabbage family, related to collard greens and kale. (Also decidedly un-sexy foods.) They contain good amounts of vitamin A, vitamin C, folic acid and dietary fiber, and are believed to protect against colon cancer. But they're easy to overlook amongst all the bigger, colorful vegetables, and you probably don't know how to prepare them anyway. So you avoid them. And I'm here to tell you that you are totally missing out.
Last week, I roasted a pound of Brussels sprouts with some pine nuts and... wait for it... crispy bacon. And ate the whole thing in two sittings, it was so delicious. Here's the general recipe - you can decide on the amounts. Just be careful not to overcook the sprouts. When overcooked, they release a sulfuric taste and smell - that's the bitterness that you hear about. Just saute them until they're a bit tender, and if your kitchen starts to smell like burning, yank 'em from the heat fast.
INGREDIENTS
- Bacon
- Butter
- Pine nuts
- Brussels sprouts
- Cook the bacon until it's crispy. Set aside.
- Leave a thin coating of bacon grease in the pan. Throw in some butter and pine nuts, stir until browned.
- Add Brussels sprouts and cook over medium heat until sprouts are tender, 5-10 minutes.
- Crumble bacon over the top before serving, salt and pepper to taste.
And as soon as Dallas and I decide we've had enough of our super-strict Paleo thing, those bacon cookies that Melicious posted are SO next on deck.
This is my actual delicious bowl... half of it, anyway. A pound is a LOT of Brussels sprouts.
14 people drop some props (leave a comment here):
I've never tried cooking Brussel sprouts before but now I am inspired! I think it's a real shame that so many people are exposed to terribly-cooked vegetables and never try them again.
Byers!
Try this quick and dirty brussel sprouts recipe I found in a magazine a while back:
1. Preheat oven to 400 degree farenheit.
2. Take all sprouts and cut in half lengthwise, placing sliced halves into a large bowl.
3. Toss with olive oil, sea salt, and fresh ground pepper.
4. Place sprouts facing down into an oven safe baking pan.
5. Cook sprouts for approximately 40 minutes, until starting to look brown and slightly crispy.
6. Take out sprouts and drizzle with fresh lemon juice.
7. (optional) use bacon as toothpick.
Enjoy!
They're not boring looking. They're adorable little micro-cabbages.
Also try splashing on some white wine vinegar on bacon/roasted brussel sprouts it adds a whole other dimension
People don't like Brussel Sprouts? Wow, I hate vegetables but loooove brussel sprouts, pretty much my fav veggie!! Anyways, thats a pretty great recipe. Now if we can just figure out a way to add french toast to it, I think we will be geniuses.
Just goes to show ANYTHING tastes better when cooked with bacon! I was brought up on over boiled brussel sprouts and hated them, but combined with bacon they are like a different vegetable all together :-)
How are Collard Greens & Kale not sexy? Try tellin' that to the DIRTY SOUTH. :)
My favorite (time-consuming) way to eat Brussels sprouts is to cut them in half, core them like a cabbage, peel the leaves all apart, and saute the leaves in some sort of meat-flavored fat (bacon grease...oil from frying the Thanksgiving turkey...). Sprinkle some slivered almonds on top at the end of sauteeing the sprouts for some extra crunch.
My daughter thinks Brussels sprouts are little people from Belgium. :p
I'll have to try this recipe - I haven't eaten Brussels sprouts since I moved away from home and my mother stopped forcing me to eat them.
How are Collard Greens & Kale not sexy? Try tellin' that to the DIRTY SOUTH. :)Amen, Sean! My uncle cooks the best collard greens - I think he puts fatback in the pot along with whatever spices he uses.
That looked good as hell and I hate Brussel sports. Add broccoli and now you're taking.
And how is it you got a sister doing pullups in BK and yet she hasn't seen Jack Bauer. She must be so good she doesn't need to play with others kids in the sandbox.
Or fearful. LOL
I will def try this. Looks delicious!
hmm i'll have to try this. i have never had brussel sprouts, so i have an open mind to try them out.
I hope the swine flu doesn't spike bacon prices.
I actually roast most of my winter vegetables, 400 deg F in a Pyrex dish till brown on top (roots, greens, etc.) - it seems to caramelize whatever sugars they have and jump-start the Maillard reaction (which I think really applies to browning meat, but heck... whatever it is, it tastes good!)
Another tip - I like to toss some balsamic vinegar in with the sprouts, garlic... prosciutto can be subbed for bacon easily and gets crispy. And then kosher salt on top as you plate it so you get a little crunch.
If you save bacon fat, this is a good time to toss some in the pan!
Post a Comment