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Brussel sprouts are one of my favorite vegetables. This is one of our favorite side dishes. People often say eww Brussel sprouts, but I feel if they are made right. They are packed with so much goodness. These little babies have many health benefits. They contain a variety of nutrients, antioxidants, and are a good source of fiber. It is also quick and easy to make.
This recipe calls for:
- 1 lb Brussel sprouts (halved or quartered depending on size)
- 1 large onion (chopped)
- 2 tbs garlic (or set to taste
- 4 slices bacon (*pork or turkey)
- 1/4 cup wine vinegar ( white, red, or garlic vinegar)
- 1 cup cheese (optional: Asiago, Parmesan, or Ramano)
Add bite-size pieces of bacon to cold (10″) skillet. Saute until the bacon is brown and remove. Set aside. Drain grease. Pour about two tablespoons of oil or use about three tablespoons of the bacon grease into the skillet. Saute onions and garlic until they just start to soften, then add sprouts. After adding sprouts, mix well and add your choice seasonings. Salt will help with cooking, and I use pepper to taste. Cook until sprouts are bright green. At this point, because sprouts can be a little bitter, I add wine or wine vinegar. Chicken stock will work here too. Add the bacon. Cover and cook over lower heat until cooked to your desired tenderness. Pour into a bowl and serve. I like to top my sprouts with white cheese. The cheese helps balance the bitterness of the sprouts and the acid from the vinegar.
There are many variations to this recipe. Try things in different combinations and see what works for you. I like to experiment with my vinegar. If you use turkey bacon in the recipe when browning the bacon, you will need to add butter or oil. Turkey is very lean meat, and in order not to burn, some fat will have to be added. As always, I hope this gives you some inspiration to try something new.
Please feel free to leave a comment below and let me know if you liked or even disliked it. Let me know how you make yours.