These little mini cabbages have always had a bad rap, mostly because they are generally cooked to death- being boiled or steamed until they become gray and mushy, with a sulphuric smell. Brussels sprouts do have a distinct taste, but when cooked properly (which is easier than you would think), they are crisp, fresh, and savory. The trick is to start them in a boil, then finish off with a sauté to pack in mouthfuls of flavor. So the next time you pass a big plate of these around the table, it will go from “no, thanks” to “yes, please!”
1 pound brussels sprouts
6 strips of bacon, cut into 1/2 inch pieces
2 teaspoons balsamic vinegar
1. Bring a large pot of lightly salted water to a rolling boil.
2. Trim the ends of the brussels sprouts, remove any damaged leaves, and then cut them in half lengthwise. Once the water is boiling, parboil the brussels sprouts by dropping them into the pot and cooking for 2-3 minutes until they turn bright green. Drain and set aside.
3. In a large skillet or sauté pan, cook the bacon over medium heat for several minutes until the fat has rendered out. Pour off and discard excess fat, leaving about 2 tablespoons worth in the pan. Stir in the balsamic vinegar; toss to coat the bacon.
4. Add the brussels sprouts to the pan, toss together well with the bacon, and continue to cook until the sprouts are tender and the bacon crisp around the edges. Season to taste with salt and pepper.
5. Wasn’t that easy? Now go eat!