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Thursday, May 30, 2013

Un-Yucked Brussels Sprouts


I'm a grown woman and still as disgusted by Brussels sprouts as any child. There are just some things that to this day remain, for lack of a better term, yucky.

But Brussels sprouts, like other vegetables, are good for you. I've been trying to find ways to make them more palatable. There are actually people who LOVE Brussels sprouts. Some of these people are ones I know and even love.
I still think they're weird.

Friends suggested sautéing with garlic, roasting, steaming...the more like-minded suggesting throwing them away. This was, by far, the best idea.

But one lone comrade introduced the idea of brown sugar and bacon. Well, duh. Bacon makes everything better! And maybe caramelizing and candying (is that a word?) these icky little vegetables was the one way to make them appealing.

It ALMOST worked. Brown sugar is delicious. Bacon is delicious. But Brussels sprouts still taste like dirt.

At least they looked pretty.




print recipe

Caramelized Brussels Sprouts with Bacon
Sugar and bacon can help make vegetables more palatable.
Ingredients
  • 1/2 pound bacon
  • 1/2 pound Brussels sprouts, halved
  • 1 tablespoon butter
  • 1/4 cup brown sugar
Instructions
1. Fry the bacon in a skillet. Remove to paper towel and allow to cool before chopping into half-inch pieces. Reserve 1 tablespoon of bacon drippings.2. In the same skillet with the bacon drippings, melt the butter over medium heat. Sauté the sprouts until the edges begin to blacken.3. Add in the brown sugar and chopped bacon. Mix to coat evenly. Remove from heat as soon as sugar melts completely. Serve warm.
Details
Prep time: Cook time: Total time: Yield: 2 servings

6 comments:

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