Recipe - Bacon Brussels Sprouts

Saturday, November 17, 2012





It's beginning to look a lot like Autumn


This is my favorite time of year for a hundred reasons. One of those being that you can now find brussels sprouts on the stalk at fine grocers like Trader Joe's and your local farmers' markets. This is a really easy and still visually impressive way to prepare them. Perfect with Thanksgiving right around the corner. Break out the bacon!





Ingredients:

  • 1 stalk of fresh brussels sprouts (approx. 3/4 lb of loose sprouts if stalk not available)
  • 6 strips of thick cut bacon
  • 1 red bell pepper
  • salt and pepper to taste
  • additional bacon fat or butter if necessary (see instructions)


Instructions:


Start by browning your bacon strips in a large pan or skillet. Since we'll be adding the bacon crumbled back into the sprouts later, crispy is better. While the bacon is cooking remove the sprouts from the stalk and slice your pepper in to medium width slices. In order to keep cook times even you should cut in half the sprouts that are larger than the diameter of a nickel. This will ensure they cook up tender.


          Once the bacon is finished transfer it to a plate and add your sprouts to the hot grease. Depending on the yield of your stalk you may need more fat. I keep some extra bacon fat on the back of the stove for cooking but if you don't have any you can always use ghee or a good quality butter to make sure all the sprouts are coated. Depending on the salt content of your bacon (uncured nitrate free bacon usually doesn't produce very salty fat) you should add a couple pinches of quality salt and several turns of fresh cracked black pepper to the sprouts as they cook. Saute them until they become tender then add your pepper slices in and cook those until they are deep red but not soggy. You want them to retain their crisp texture when plated. While these are cooking crumble your cooled bacon and hold in reserve.


          As the peppers finish up season the mix to taste with salt and pepper (if needed) and toss your crumbled bacon in the mix. Toss the pan to make sure everything is coated and plate in a large serving bowl. This should yield enough to serve as sides for up to six plates even though I polished off this whole mess myself for supper tonight. Comment below to let me know how yours turns out!





Recipe - Bacon Brussels Sprouts





It's beginning to look a lot like Autumn

This is my favorite time of year for a hundred reasons. One of those being that you can now find brussels sprouts on the stalk at fine grocers like Trader Joe's and your local farmers' markets. This is a really easy and still visually impressive way to prepare them. Perfect with Thanksgiving right around the corner. Break out the bacon!





Ingredients:

  • 1 stalk of fresh brussels sprouts (approx. 3/4 lb of loose sprouts if stalk not available)
  • 6 strips of thick cut bacon
  • 1 red bell pepper
  • salt and pepper to taste
  • additional bacon fat or butter if necessary (see instructions)


Instructions:


Start by browning your bacon strips in a large pan or skillet. Since we'll be adding the bacon crumbled back into the sprouts later, crispy is better. While the bacon is cooking remove the sprouts from the stalk and slice your pepper in to medium width slices. In order to keep cook times even you should cut in half the sprouts that are larger than the diameter of a nickel. This will ensure they cook up tender.


          Once the bacon is finished transfer it to a plate and add your sprouts to the hot grease. Depending on the yield of your stalk you may need more fat. I keep some extra bacon fat on the back of the stove for cooking but if you don't have any you can always use ghee or a good quality butter to make sure all the sprouts are coated. Depending on the salt content of your bacon (uncured nitrate free bacon usually doesn't produce very salty fat) you should add a couple pinches of quality salt and several turns of fresh cracked black pepper to the sprouts as they cook. Saute them until they become tender then add your pepper slices in and cook those until they are deep red but not soggy. You want them to retain their crisp texture when plated. While these are cooking crumble your cooled bacon and hold in reserve.


          As the peppers finish up season the mix to taste with salt and pepper (if needed) and toss your crumbled bacon in the mix. Toss the pan to make sure everything is coated and plate in a large serving bowl. This should yield enough to serve as sides for up to six plates even though I polished off this whole mess myself for supper tonight. Comment below to let me know how yours turns out!