Brussel Sprouts

Who would have thought that Brussel Sprouts would be the vegetable of choice by my daughter? Not me that’s for sure. I made them for dinner one day and she was very excited – “Yea! Brussel Sprouts!” I was a little surprised at her excitement for this tiny cabbage but I went with it.

Getting your kids to eat any vegetables (or anything healthy for that matter) can be a chore, but after years of leading by example, my daughter has finally caught on that veggies can taste good.
Perhaps it’s the way I make them. I don’t know. Well, they do contain bacon and bacon makes everything taste good. Bacon is the gateway drug for vegans and vegetarians to start eating meat again. It’s that powerful.

If you are looking for a good side dish for your holiday table, look no further than this recipe. The sprouts are roasted with a little bacon and garlic. Add a little balsamic vinegar at the end if you so please but that isn’t necessary.

The best thing about this recipe, is that you can either cook them on the stove or in the oven. So... you have a choice! Both cooking methods are below. 
 
Brussel Sprouts
Serves 4-5

• 3 strips thick sliced bacon, roughly chopped
• 1 pound Brussel Sprouts, cut in half lengthwise
• 3 cloves garlic, minced
• 1 pinch of red pepper flakes
• Kosher/sea salt and Freshly ground black pepper to taste

 
OVEN METHOD:
Preheat the oven to 375ºF. 

In an oven proof saute pan, render the bacon over medium heat until brown and crispy. Remove bacon from the pan. Set aside (don’t eat it!). 

Add the brussel sprouts to the pan; toss in the bacon fat. Season lightly with salt and pepper. Place in the oven and bake for 15 minutes. Remove from the oven and add the garlic and red pepper flakes. Bake for another 15 minutes or until the sprouts are fork tender.

Remove from oven. Toss with the bacon. Season to taste with salt and pepper. Serve.
 
STOVE TOP METHOD:
In a saute pan, render the bacon over medium heat until brown and crispy. Remove bacon from the pan. Set aside (don’t eat it!). 

Add the brussel sprouts, garlic, and red pepper flakes to the pan; toss in the bacon fat. Season lightly with salt and pepper. Over medium heat, brown the sprouts on one side for 5 minutes. Lower the heat to medium low, add 1-2 tablespoons water, and cover; cook for 10-15 minutes or until the sprouts are fork tender. Add the bacon at the end of cooking process. Serve.

Add a touch of balsamic vinegar at the end if desired. 

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