in the kitchen

in the kitchen

Wednesday, November 23, 2011

Are They Really From Brussels?

Brussels Sprouts w/ Bacon and Onions
12 oz. Brussels Sprouts
4 slices bacon, cut into 1/4 inch pieces
1/3 cup sweet onion slivers (about 1/2 small onion)
1 tablespoon olive oil
1 teaspoon kosher salt
1/2 teaspoon sugar
Par boil cleaned and trimmed sprouts until almost fork tender. Drain and cut in half lengthwise. Set aside. In a medium sized skillet, cook bacon until crisp. Remove and set aside. Remove all but 1 teaspoon fat from skillet. Add olive oil and allow to heat up. Stir fry onion slivers in oil until they are translucent and beginning to caramelize. Add halved Brussels sprouts and continue to stir fry for about 7 or 8 minutes. Sprinkle salt and sugar over veggies. Stir in bacon bits. Cook another minute or so. Serve hot.

Hints: Frozen sprouts are a good option for this dish. Tossing the veggies nearly continuously will keep them from burning.

Even if someone doesn't like Brussels Sprouts, they may like this dish. I've had a few converts over the years. Bacon can make just about anything palatable. I haven't tried the new craze of bacon covered glazed donuts but I bet they're awesome!

No comments:

Post a Comment