I have a confession to make. Until two years ago I had never eaten a brussels sprout. My parents hated them and so they were never on the menu in our house. That situation was fine with me. Growing up my friends reminded me how lucky I was that my parents didn’t make me eat brussels sprouts, so I counted my blessings and never even gave the vegetable a chance.
That, is a tragedy! The fact that I dismissed an entire vegetable as something I won’t like because popular culture, and my parents said I won’t means I’ve missed out on deliciousness for years. Granted if I had eaten them earlier I would have probably been subjected to steamed or boiled brussels sprouts, which I hear makes them bitter and gross and the reason they get such a bad rap. I have never eaten them that way, and quite frankly unless someone convinces me otherwise I never will.
My introduction to brussels sprouts came when I visited Miami for a work conference and a coworker took me to a favorite restaurant of his insisting we try the brussels sprouts. I was hesitant, but the brussels sprouts were cooked with bacon, and who doesn’t like bacon? I’ll try anything once, and I was curious to finally find out why they got their negative reputation. Well I never found out because those sprouts were delicious!
Despite becoming a brussels sprout convert I still didn’t even attempt to start cooking them until a few months ago. After careful research I decided roasting or pan frying was the way to go. I tend to prefer pan frying, largely due to how much easier and quicker I think it is.
Recently, I’ve started throwing some bacon in with the sprouts for some added flavor, however, I’ve cooked them without it, gone heavy on the garlic and loved them just as much. I love both ways equally as well.
This recipe yields a lot, so if you want less just halve it. I love cooking large portions of food as it makes it easier for me to eat healthy throughout the week. This is my first recipe I’ve ever written so bare with me and definitely let me know if something doesn’t make sense.
First prep your brussels sprouts by rinsing them, removing the outer leaves, cutting off that icky stem, and quartering them. DON’T THROW AWAY THOSE LEAVES save them and keep them in the refrigerator for brussels sprout chips, your stomach will thank you later!
Chop up your bacon and throw it into a pan over medium to medium high heat to begin cooking (confession, I usually can’t help myself and throw in an extra strip or two of bacon)
Once your bacon has browned throw in your brussels sprouts, MIX IT ALL UP and watch the magic happen. If you are so inclined throw in some minced garlic right before you do this. Stir occasionally, BUT NOT TOO MUCH, you want the sprouts to brown, and the only way to do that is to be patient and let them sit.
Once they’re done scoop up and ENJOY! (I usually under cook mine a little so I can throw my leftovers in the microwave throughout the week and not end up with a soggy mess, as a result mine are never as brown as they should be.)
Not Your Mother’s Brussels Sprouts
4 1/2 cups brussels sprouts cleaned and quartered
4-5 strips of bacon chopped (look for bacon with the least amount of additives, and if you can, no sugar)
2 garlic clove finely chopped (optional, I like it fine without it if I’m using bacon)
Cook bacon over medium high heat stirring often. Once browned put in the garlic and allow to cook for about 30 seconds (careful the garlic doesn’t burn!).
Throw in the brussels sprouts and mix together. Let sprouts sit so they can brown and stir occasionally to prevent burning. Sprouts will be done in about 10-15 minutes or until softer but still firm.
Serve and Enjoy!