People can change. As a kid I hated Brussels sprouts. I think it’s only fair to mention that I primarily ate them from a frozen to microwaved standpoint. You see a lot of people are beginning to see the light when it comes to Brussels sprouts, that it REALLY is all about how you cook them. I now not only tolerate sprouts for their high nutritive qualities and estrogen LOWERING capabilities, I love them. I am in love with BSprouts.
I love to start my bacon rendering while I slice each sprout down the center, then just before my bacon hits crispy perfection, I like to add minced garlic, then my sprouts. I try to arrange them with my wooden spoon so that their faces are touching the bottom of the pan. Because I do them in large batches, I rotate them throughout the cooking process and they end up getting these caramelized brown spots that are so yummy I can hardly stand to just eat one serving. If we are going to cook irresistible food shouldn’t it be vegetables like sprouts?
It’s really so simple you’ll look forward to eating this recipe once a week!
3-4 cups sliced Brussels sprouts
5 strips bacon cut up with shears or knife into small pieces (and do not drain bacon grease, this is so tasty to cook the sprouts in)
1/2 tbsp minced garlic
sea salt and black pepper
1 tbsp butter
Start bacon rendering on medium until almost crispy, then add garlic and cook for 1 minute. Add sprouts and salt and face as many of the sprouts downward as possible allowing them to face down for a minute or 2 so to get the brown spots. This should take something like 15 minutes for a large batch. Near the end of cooking add the tbsp of butter and mix thoroughly and add salt to taste!