Without ever trying brussels sprouts as a kid, I was sure I hated them. From What’s Happening!! to Full House, brussels sprouts were the butt of every dinnertime joke, and at that point, I had no reason not to trust the Olsen twins.
I finally tried brussels sprouts several years ago at a friend’s dinner party, and I was schooled. As it turns out, my animosity towards the much maligned cruciferous veggie was just a big misunderstanding. When properly prepared (i.e. not overcooked), brussels sprouts are delightful. And adorable.
P.S. Even if you don’t like brussels sprouts, um, bacon!
Recipe below the fold
Brussels Sprouts with Bacon
Adapted from Rachael Ray
3 slices bacon, chopped
1 small onion, chopped
1 1/2 pounds brussels sprouts, trimmed, cored, and halved
Salt to taste
1 cup chicken stock
Brown the bacon in a medium skillet over medium high heat. Remove the bacon to a plate lined with a paper towel.
Add the chopped onion to the pan and sauté 1 to 2 minutes. Stir in the brussels sprouts and coat in the rendered bacon fat. Season lightly with salt.
Cook the brussels sprouts 2 to 3 minutes until they begin to soften, then add the chicken stock. Bring the stock to a boil, cover, and reduce the heat to medium low. Simmer for 10 minutes, until tender. Transfer the sprouts to a serving dish with a slotted spoon and top with cooked bacon bits.