What? You don’t care for Brussels sprouts? Neither does my brother. I proposed them for the Thanksgiving menu this year and he promptly replied no one likes them so why have them? I do! Admittedly, not always. I discovered I had a fondness for Brussels sprouts several years ago when friend Michael served them blackened for dinner one night. I was hooked! I’ve tried several different recipes since and I find I really like the following. I hope you do, too!
3 cups water
2 pounds Brussels sprouts, quartered
8 slices bacon
2 Tbsp butter
1/2 large Vidalia onion, diced
2 Tbsp balsamic vinegar
2 Tbsp brown sugar
1/4 cup chicken broth
Freshly ground pepper
In a large skillet over high heat, add the 3 cups water and bring to a boil. Salt the water (about 1 tsp) and add the Brussels sprouts. Cook about 4 – 5 minutes until they are almost tender. Remove from the skillet and let cool. Do not save the water.
In the same skillet, cook the bacon until crisp. Remove bacon from the skillet and blot with paper towel. Crumble the bacon and set aside. Drain bacon grease, saving about 1 tsp in the skillet.
Add 2 Tbsp butter to the skillet and saute the diced onion over medium low heat until translucent. This should take a few minutes. Stir in the vinegar, brown sugar and chicken stock. Cook for few minutes to combine the flavors. Add the Brussels sprouts and bacon, stirring to mix it all together. Heat until the Brussels sprouts are tender. Transfer to your bowl to serve. Serves 8.
Note: A couple of years ago I enjoyed a very similar recipe prepared with grated Brussels sprouts instead of quartered. I would saute the Brussels sprouts after cooking the bacon, adding a tablespoon or two of olive oil to the skillet to prevent sticking. Then saute the onion and follow the rest of the recipe above.