Everything tastes better when cooked in even small amounts of bacon fat.
I don’t like Brussels sprouts. The thing is, I don’t know why I don’t like them. They’re part of the cabbage family, like… well, cabbage, but also broccoli and cauliflower. I like all of these veggies, yet I detest the Brussels sprouts. I know, it doesn’t make any sense to me, either.
After I started this process, Jim of Muddy Dog Coffee pointed out that texture plays an enormous role in our appreciation of foods. If you find that you don’t like a particular food when it’s steamed, for example, try roasting it next time.
That got me thinking about Brussels sprouts. Maybe my issue was with the density of the little sprout-heads. There had to be a way to make them palatable. So I decided to chop them up into little pieces and add the universal flavor improver: bacon.
Ingredients
- 2 strips bacon, chopped
- Brussels sprouts, about 3/4 lb, chopped
- 1/4 red onion, sliced
- Salt and freshly ground pepper to taste
- Dried cranberries (optional)
Instructions
Cook the bacon in a saute pan until crisp. Remove from the pan and set aside to drain on paper towels.
Leaving 1 Tbsp of bacon fat in the pan, saute the Brussels sprouts and onion until soft. Season with salt and pepper.
Serve sprinkled with bacon and cranberries, if desired.
Results
The cranberries actually came from the Tiny Kitchen Assistant; he was eating some and I decided to mix and match. The Assistant didn’t like the Brussels sprouts themselves, but he was happy to nibble on the crumbled bacon and cranberries.
Tags: bacon, brussels sprouts, muddy dog coffee, side dish, stovetop, vegetable, veggie
Cooking
Fitness
Health