They are like the proverbial stepchild of the vegetable world. Many cringe in horror when you speak their name while others hesitate in the realm of distrust when the words “brussels sprouts” are uttered.
I don’t know and haven’t quite determined why or why not some adore and others detest this tiny cabbage-like vegetable, but I know one thing – I love them!
Maybe it’s because my Mom made them in my youth. Thanks Mom!
Perhaps it’s in the fixings? Boiled and plain I still will eat them, but roasted or sauteed?
In a simple word….deliciousness.
I think this would be a perfect side dish for Thanksgiving. We made these today and they were so pleasantly different and wonderful. Here is what we did.
Take four slices of bacon and slice them across quite thinly.
If you were French, you would call this lardons. If you are American, you’d just call them “thinly sliced bacon”. Either way, they are delicious and add superfluousness to any dish. Saute them over medium heat for about 2 minutes, breaking up the bacon until it’s sizzling and wonderful.
Drizzle in about 2 tablespoons of olive olive oil. Add in your brussels sprouts.
Stir these around for 7 minutes until they begin to get browned on the cut edge. Add in 1/4 cup water. salt and pepper and cover with lid. Let them steam and cook another 5 minutes.
Have you had pine nuts?
Primarily known for their contribution to pesto, these nuts are great stirred into salads and dishes like this. Add in 1/4 cup of pine nuts and sautee for 2 minutes.
Also add in 2 cloves of garlic…chopped up fine.
Sautee them for another 2 minutes and then serve them up hot and savory and wonderful!
I hope you’ll give this underestimated veggie a try. I hope you like it…I know I do.
- 1 lb. fresh brussels sprouts
- 2 T. olive oil
- 4 slices bacon
- 2 cloves garlic
- ¼ cup water
- ¼ c. pine nuts
- ½. t. salt
- ¼ t. pepper
- Heat a large saute pan over medium heat.
- When sizzling, add in bacon.
- Stir, breaking up bacon about 2 minutes.
- Slice core end of brussels sprouts and slice each one in half.
- Add olive oil to pan and then brussels sprouts.
- Saute brussels sprouts for 7 minutes stirring often over medium heat.
- Press in garlic and add salt, pepper and water.
- Cover and steam another 5 minutes.
- Add pine nuts and stir another 2 minutes.
Just LOOK at what other fantastic food bloggers are cooking up this week during Food Network’s Fall Fest!!!
Feed Me Phoebe: Roasted Brussels Sprout Salad with Radicchio, Egg Mimosa, and Bacon Vinaigrette
Dishin & Dishes: Sautéed Brussels Sprouts with Bacon and Pine Nuts
Weelicious: Shredded Brussels Sprouts with Lemon and Poppy Seeds
Devour: Bring On the Brussels Sprouts
The Cultural Dish: Roasted Brussels Sprouts – Three Ways
In Jennie’s Kitchen: Penne with Brown Butter Brussels Sprouts & Butternut Squash
Napa Farmhouse 1885: Roasted Brussels Sprouts Empanadas with Mustard Sauce
Red or Green: Roasted Brussels Sprouts & Peppers Pizza
Taste with the Eyes: Quinoa Omelette filled with Roasted Brussels Sprouts and Cheddar
Jeanette’s Healthy Living: Roasted Brussels Sprouts with Mint, Cilantro and Vietnamese Style Dressing
Domesticate Me: Kabocha Squash Quinoa Bake with Brussels Sprouts and Pancetta
The Wimpy Vegetarian: Warm Brussels Sprouts Salad with Caramelized Onions
The Mom 100: Bacon-Wrapped Brussels Sprouts
FN Dish: 8 Crowd-Pleasing Brussels Sprouts for Your Thanksgiving Table
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