Monday, October 28, 2013

Brussels Sprouts & Bacon

Brussels Sprouts & Bacon
People are weird. Or maybe I'm the weird one. Yes, I'm sure that's it. But I love brussels sprouts. Sure they've got a cabbage-y taste. But that's really what they are - tiny cabbages. They're even better when deep fried and sprinkled with Parmesan. Yum. I don't deep fry stuff at home, so I'll go out for that.

In any case, I made some brussels sprouts with bacon for Thanksgiving. I think it was a hit. At least people ate it. So that's a win, for sure.

Brussels Sprouts & Bacon
(serves 12-14)

  • 2 lbs brussels sprouts, washed and cut into halves
  • 1 lb bacon, chopped
  • Juice of one lemon
  • Salt & pepper, to taste
  • Water

  1. In a large pot or Dutch oven, throw in the chopped bacon and cook on medium heat until bacon bits are crispy. Transfer bacon bits onto a towel lined bowl or plate. Set aside.
  2. Drain off all but 1/4 cup of bacon grease and return pot to the stove. Turn the stove up to medium high and add brussels sprouts. Cook, stirring occasionally, until they're tender crisp (about 10 minutes). Season with lots of salt and pepper.
  3. Take the pot off the stove, or just turn off the heat. Mix in bacon bits and lemon juice.

I like to dump my bacon into a cold pot and then turn on the heat. Starting with a cold pot ensures that I'm not gonna get splashed with grease the moment raw fat touches a hot surface. You can also add a splash of water to start the cooking process.