Brussels Sprouts with Bacon
Over the weekend, I got into a discussion with my five-year-old cousin, Ava, about what food I dislike… It is a short list. There is milk, which terrifies me. But, then my list slowly tapers. I mean, I guess I would add chicken feet, but that doesn’t seem like a mainstream enough dish to include.
When I was Ava’s age, though, I didn’t like lots of food. Fish, mushrooms, and coleslaw were on my list, but guess what was at the top?
Brussels sprouts! My mom is a healthy cook and she used to steam them for us… Which basically makes them smell like feet. What kid wants to eat something that smells like feet?
I usually cook them in the oven, on 400, drizzled with olive oil, salt and pepper. It browns the outside and leaves the inside buttery. The feet smell is non existent, although adding enough salt and olive oil to make them taste good sort of negates the health benefits.
This last time I cooked them, though, I cooked them in diced bacon on the stove top. They were marvelous…
Now that you have gotten over your fear of brussels sprouts – what is your favorite way to cook them?
(Oops – I just realized I have a very similar post about brussels sprouts here. This whole writing every day thing must be getting to me! I have never been so excited to see the end of a month.)
Sauteed Brussels Sprouts with Bacon
2 slices of bacon, chopped
1/2 pound of brussels sprouts, trimmed and quartered
salt and pepper
Over medium-high heat, add the bacon and render the fat. Once beginning to get crispy and the fat has rendered, throw in the brussels sprouts for about five minutes. They should be a bit brown, but not mushy. Season with salt and pepper.