Bacon Brussel Sprouts
Our grandsons favorite (they love veggies)
Ingredients
12 ounces thickly sliced lean bacon, cut crosswise into thin strips
1 Spanish onion, thinly sliced
8 garlic cloves, halved lengthwise
2 pounds Brussels sprouts, trimmed and halved, if desired
Coarse salt and freshly ground black pepper
Sugar, optional
Directions
In a large, deep skillet, cook the bacon over moderately-high heat until browned, about 8 minutes. Using a slotted spoon, transfer the bacon to paper towels to drain. Add the onion and garlic to the pan, reduce the heat to moderate and cook, stirring, until softened, 3 to 4 minutes. Remove the softened vegetables from the pan and set aside. Add the Brussels sprouts in batches and continue to cook, stirring occasionally, until they are golden brown on the outside. Add the reserved bacon and vegetables to the Brussels sprouts in the pan along with salt and pepper, to taste, and a pinch of sugar. Cover skillet with a lid and cook, stirring occasionally, until sprouts are just tender, 10 to 12 minutes.
I have never liked Brussel Sprouts, but this sounds good, so I might give them a try again.
An excellent recipe, one I will use this year. My grandsons call Brussels sprouts “broccoli balls.”
I make a variation that uses pancetta in place of bacon. I also toss in a few red pepper flakes to add a bit of heat.
Mmmm, sounds great. I have a BUNCH of Brussels Sprouts that I think will get cooked tonight.