Poor, poor brussel sprouts. They’ve had a bad name for far too long.
Growing up I wouldn’t touch these bad boys with a 10 foot pole, but I’m trying to make up for it now.
The first time I actually had these little verbally abused gems was at my mother-in-law’s. I saw my life flash before my eyes when I looked in the skillet and saw them. Do I tell her I’ve never had these before? Can she see the fear in my eyes? What if they cause me to gag? Maybe I can time supper at the same time the kids start getting tired and just avoid it all together.
But I sucked it up and sat down at the supper table, fork in my hand and an extra large napkin handy.
I took my first bite with about 4 little pieces of bacon.
‘This isn’t so bad’, I thought. ‘Let me try one more bite’.
And before I knew it I was reaching back to the skillet for more. What the heck just happened here?! Did I just become a brussel sprout fan? Does that even exist? I bet it’s an odd bunch if that does exist. But I’m a card toting member now and actually crave them.
One thing you HAVE to remember though. Bacon. You can cook these a million ways, but just remember bacon.
These are a few ways I have cooked mine…
2 c brussel sprouts, sliced in half
3 pieces of crumbled, cooked bacon
tsp sea salt
tsp ground black pepper
This is where I change it up.
1/4 c chicken broth or
2 Tbsp coconut oil or
1 Tbsp extra virgin olive oil or
2 Tbsp butter (not margarine. butter)
Pay close attention, because it gets complicated. Not really! It’s super easy.
Warm your choice of broth, oil or butter in a medium skillet.
Then add the brussel sprouts, bacon, sea salt and pepper.
Sautee for about 10 minutes or until the brussel sprouts start to soften and brown a little.
Serve it up. Or just eat out of the skillet.
You can tweak this recipe a lot. This is a very basic recipe. Feel free to add garlic, red pepper flakes, etc.
Serves 2 adults