I have to admit, Brussels sprouts have never been Mr. Cs favorite veggie, in fact, quite the opposite. But there is one sure way I know of to dress up an otherwise healthy and unpalatable vegetable (Mr. Cs description), and that my dear friends is by adding bacon. Bacon is the universal food group that makes just about anything taste better. (I call it a food group, because in my opinion it deserves its own place in the food spectrum!)
So when I stumbled on this recipe from Paula Deen, I just had to give it a try. Well, boy howdy, what a little bacon, balsamic vinegar, and a few other ingredients can do for the lowly Brussels sprout is nothing less than magical. (We actually had Brussels sprouts at our good friends Ken and Christine’s place on Thanksgiving which prompted me to go on line in search of Brussels sprout recipes that I thought Mr. C would appreciate). Thanks dear friends for the push in the right direction.
So if you too are a little apprehensive about presenting your family and friends with lovely little Brassica oleracea var. gemmifera, give this recipe a try. I’m telling you, it has made a believer out of both Mr. C. and me. Thank you Paula Deen!
- 5 slices lean thick sliced bacon, chopped
- 1½ lb. Brussels sprouts, quartered
- 1 T. extra virgin olive oil
- ½ tsp. kosher salt
- freshly ground black pepper
- ¼ c. balsamic vinegar
- 1 T. firmly-packed brown sugar
- ½ tsp. Dijon mustard
Cook the bacon until crisp in a large skillet. Remove the bacon and drain on paper towels. Keep the bacon fat. Meanwhile, combine the Brussels sprouts, olive oil, salt, and pepper in a large bowl. Place on an aluminum foil covered baking sheet and bake in a pre-heated 400 degree oven until tender, about 20 minutes.
While the Brussels sprouts are baking, add the vinegar, brown sugar, and mustard to the reserved bacon drippings in the skillet. Cook over medium-high heat, stirring frequently, until the mixture is reduced by about a half, about 6 minutes. When the Brussels sprouts come out of the oven, add them to the vinegar mixture. Toss gently to coat. Add the reserved bacon. Serve immediately.