CALLING ALL BRUSSELS SPROUTS HATERS
This recipe will make you a convert. We’d bet our dinner on it.
While scientists say your genes are the tastemaker when it comes to Brussels sprouts… we beg to differ.
No, we’re not scientists. But we, ourselves, are reformed baby cabbage haters.
Well, they’re not actually baby cabbages. But they’re related.
Chances are if you hate Brussels sprouts, it’s because, at some point in your life, you experienced PTTD…
…Post Traumatic Taste Disorder
…that revolting moment of bitter, gray mush in your mouth that you’ll never, ever forget.
But there’s hope. You can overcome PTTD.
And, you can become a bonafide Brussels sprouts LOVER. If you cook them right.
IT’S ALL IN THE TECHNIQUE
If you’ve tasted a bitter Brussels sprout, it almost certainly was overcooked. And, it was likely boiled or steamed, with no extra fats or flavors.
The result: a slimy, unpleasant bite.
This recipe combines high heat sautéing and covered stationery cooking.
You’ll get the perfect tender-firm doneness inside… and a delicious caramelized, semi-crispy exterior.
THE INGREDIENTS MATTER
The nutty sweetness of browned butter compliments the sprouts perfectly.
We go a step further in this recipe, adding a hint of fresh garlic and smoky bacon.
But if you’re a vegetarian, you can leave the bacon and drippings step out.
For a sweeter flavor profile, drizzle our easy Balsamic Glaze over the sprouts before serving.
We like to get stalks of sprouts if available, as they’re the freshest. You can substitute loose, fresh Brussels sprouts.
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| Prep Time | 10 minutes |
| Cook Time | 20 minutes |
| Servings |
servings |
- 1 pound brussels sprouts
- 1 stick butter cut into several pieces
- 2 pieces bacon
- 3 cloves garlic
- 1/2 teaspoon kosher salt
- 1/4 teaspoon ground black pepper
Ingredients
| |
- If purchased on the stalk, remove Brussels sprouts from the stalk.
- Trim the stem on each sprout, but leave enough to keep the Brussels sprouts intact when halved. Remove the outer bruised or yellow leaves. Rinse and cut in half through the root end.
- At medium heat, in a heavy bottomed, large skillet, fry bacon until crisp. Remove from skillet. Set aside on paper towels. When cool, crumble bacon. In a heat-proof bowl, pour the bacon fat from the pan, using only the drippings that remain coated on the bottom of the pain.
- Increase heat to medium-high and add butter. When butter melts, add 3 whole garlic cloves, halved Brussels sprouts, salt and pepper to the pan. Shake pan or use a spatula to distribute in a mostly single layer. Cover with a lid and cook for 8-10 minutes. Toss with a spatula every 5 minutes to ensure even browning.
- Reduce heat to medium. Leave covered for an additional 3 minutes.
- Remove lid for final 5-7 minutes of cook time. Continue to toss Brussels sprouts with a spatula every 5 minutes. They are done when fork tender.
- Adjust seasoning to taste. Toss with crumbled bacon and serve!
Recipe courtesy of www.sisterspicekitchen.com ©2018 Sister Spice. All rights reserved.
I have never prepared Brussels sprouts, and have rarely eaten them. For Thanksgiving, I wanted to serve some greens and found this recipe. Delicious!!! Easy to prepare, thanks to SisterSpice!! A new favorite for me, and I even ate the leftovers straight from the fridge! Thanks so much!
So glad you’re enjoying the Brussels Sprouts recipe, Monica… and thank you for the love! 🙂