Because everything is better with bacon!
Growing up we all had pretty terrible experiences with brussels sprouts. This is because most often our mom’s or grandma’s boiled them to kingdom come! An interesting fact about brussels sprouts is that when they are over cooked – they emit a sulfurous smell and taste – YUM!!! This is the charming scent and flavor we all thought brussels sprouts tasted like.
Then sometime around 2014, a revolution in the world of cruciferous vegetables occurred and people tried sautéing and oven roasting sprouts and finding totally new, delicious results. I can now say that well cooked brussels sprouts are one of my favorite things. They are really good for you, and when done right, really tasty! By adding bacon, well you can get just about anyone to agree to trying them!
What you need:
- 4-5 strips of thick cut bacon
- 1 stalk of brussels sprouts or two cups
- 2 tbsp sherry wine
- salt and pepper to taste
Pre-heat your oven to 400F.
Cut the base off of your sprouts and cut them in half.
Chop your bacon up into small pieces and sauté it in an oven safe pan.
When your bacon is nice and cooked, but just slightly before crispy, drain out some of your bacon grease, and add in your halved sprouts.
Toss in the sherry wine to deglaze the pan and scrape off any fond from the bottom and then put it in the oven for 15min.
Sprouts should still look quite green with some of the outer leaves slightly browned and crispy. They should still have a firm texture, but a fork should go through them easily.
Season with salt and pepper as you want and enjoy with our dijon wine pork chop or a simple grilled chicken.