Unlike most people, Adam and I have always liked Brussels sprouts. And like most people we used to just buy frozen ones, boil them and eat them. After Alex was born, we even turned him onto them, and he has eaten them ever since he could chew. (Yes, we realize how lucky we are!) A few months ago, I saw an episode of "Barefoot Contessa" and was amazed at how
Ina Garten prepared them! There is no comparing the "old boiled" version and hers that uses fresh ones and adds a whole new flavor. If you think Brussels sprouts aren't your thing, even if you've tried them before, I encourage you to try making them this way and see what you think! Especially if you have kids--after all, bacon makes anything delicious!
Pan Roasted Brussels Sprouts
1 package fresh Brussels sprouts
2 TBS olive oil
4 slices bacon- diced
3/4 tsp kosher salt
3/4 tsp pepper
1 3/4 cup chicken broth
In a medium skillet, cook bacon until crisp, remove from pan and drain on paper towel. Add olive oil, sprouts, salt and pepper. Saute on medium heat 5 minutes. Add chicken broth. Lower heat and cook uncovered about 15 minutes. If skillet becomes dry, add more broth. Return bacon, adjust salt and pepper and serve.
Here's a link to my favorite brussels-sprouts-containing recipe: In addition to being healthy and delicious, it's also vegetarian/vegan if you're hosting any non-carnivores. (However, it IS a lot of work...)
ReplyDeletehttp://www.foodandwine.com/recipes/grill-roasted-vegetables-with-pine-nut-pesto
Great recipe! Yummy! I'll have to try this. Thanks for stopping by my blog.
ReplyDeleteThis is how I make mine too, but sometimes I add dried cranberries!
ReplyDeletedo you leave the bacon grease in the pan when you are done frying the bacon and when you put in the brussel sprouts??
ReplyDeleteYes, you leave the Brussels Sprouts, add the olive oil and then the sprouts.
ReplyDelete