Wednesday, September 21, 2011

From eeewwww Brussels Sprouts to mmmmmm Brussels Sprouts!

So, in general, there are two opinions when it comes to Brussels Sprouts.  One is the opinion of total disgust and the other is the opinion of total appreciation.  But, if you're firmly in the total disgust category I bet it's because you've only ever had these tiny cabbage-like veggies boil or steamed - To Death!!  Well, I predict that this recipe is the one that will convert  you to the total appreciation group.  Seriously, Fireman and I ate this whole pan of shredded and sauteed Brussels Sprouts and neither one of us could stand them while growing up.  This recipe is amazing.  You should give it a try!  Seriously!!

Shredded Brussels Sprouts with Bacon and Walnuts
2 tablespoons cider vinegar
1 tablespoon brown sugar
1 tablespoon walnut oil (I used Olive Oil because it was on hand)
4 slices thick cut bacon
3/4 cup onion, thinly sliced
1 pound brussels sprouts, trimmed and shredded (I used shredding blade on my food processor)
1/2 cup toasted chopped walnuts
kosher salt, to taste
fresh ground black pepper, to taste

In a small bowl, whisk together vinegar, sugar, and oil; set aside.  In a large skillet, cook bacon until crisp.  Remove bacon, cut or crumble into pieces, and set aside. Pour off all but 2 tablespoons of drippings in pan (if there aren’t enough drippings to equal 2 tbsp, add a little butter or oil).  Heat drippings over medium-high then add onion and shredded brussels sprouts.  Cook, stirring constantly, for 3 to 5 minutes, or until just tender.  Remove from heat and stir in bacon, walnuts, and dressing.  Season with salt and pepper to taste.  Serve warm.  Serves 4.
Adapted from:

I found this particular recipe on the website but I also love to roast Brussels Sprouts and many other vegetables in a hot oven.  For Brussels Sprouts trim ends and peel away outer leaves.  Then quarter large sprouts and halve smaller ones.  Place in a bowl with olive oil, balsamic vinaigrette, or other vinegar and oil based salad dressing.  Toss until very lightly coated and place on a baking sheet.  Roast in a 400-425 degree oven for approximately 15-20 minutes or until browned and crisp tender.

Either way, I think you'll find a new appreciation for the humble Brussels Sprout.  Give them a try - they are especially good when served with sweet potatoes!

1 comment:

  1. I am still a bit of a skeptic, but bacon makes anything taste better ;-)