Tuesday, December 20, 2011

Brussels Sprouts

Recently I heard someone say "Don't cook your Brussels sprouts with pancetta..." They went on to talk about roasting them. In the past year I tried that for the first time and it was fantastic.
Growing up with only ever eating them boiled, just roasting them was a revelation. Even my husband will eat them now! Adding pancetta? That sounded downright dreamy.
Shortly there after we were out for dinner at one of my favorite BBQ places. Their side dish of the day was Brussels Sprouts with bacon and scallions.
One mouthful and I knew I had to try making them.

5 slices of bacon
1 medium onion
2lbs Brussels sprouts
1/4 c water

Using kitchen scissors, cut the bacon into small strips. Fry the bacon until just cooked (don't over crisp it at this stage). Chop onion, halve Brussels Sprouts. Scoop bacon bits onto plate lined with paper towel. Fry onion in the bacon grease. once it starts to turn translucent add Brussels sprouts. Add water and cover. Cook for 5 minutes over med heat. Remove cover. Stirring occassionally, cook until the sprouts are tender and part are starting to brown. Add bacon. Fry one minute more. Remove from heat, and serve.

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