Have to admit that for years I turned my
nose up at Brussels sprouts. And, then Barry started experimenting and came up
with this recipe. I was still skeptical but he said. “Try it, you’ll like it.”
I tried them, I liked them, and I’ve been a fan ever since.
Barry even grew a crop of Brussels sprouts in our summer/fall garden
and used his own garden produce to prepares his recipe.
 |
| This is what Brussels sprouts look like when they are growing. |
Barry’s Brussels Sprouts w/ Bacon Serves about 4
l
pound brussels sprouts -- steamed (see
directions that follow)
1
teaspoon olive oil
4
slices bacon, chopped
2
to 3 tablespoons chopped onions (yellow, white, red, or green onions w/ tops)
2
cloves minced garlic, optional
2
to 3 tablespoons vinegar – balsamic (we prefer a light, flavored balsamic such as The Tasteful Olive’s Lemon Balsamic), or a mild vinegar such rice wine vinegar
Salt
& pepper to taste
1. Remove
any loose leaves from sprouts and trim ends, cut in half (or quarter if large).
 |
| Barry cuts Brussels sprouts in half |
2. Steam
(or blanch in boiling water) about 10 minutes until sprouts can be pierced
with a knife without much resistance. Drain. Set aside.
3. Meanwhile,
sauté bacon with olive oil in a medium sauté pan until bacon is slightly crisp.
4. Add
onions and garlic; continue cooking over low heat until softened -- about 4 to
5 minutes.
 |
| Add caption |
5. Raise
the heat to medium and add Brussels sprouts; stir well. Cook for about 5
minutes, adding vinegar, salt and pepper near the end of cooking time. Be
careful not to overcook.
 |
| Barry adds Lemon Balsamic vinegar near the end of the cooking time. (The lemon flavored balsamic vinegar adds a wonderful flavor and since it is light in color, it does not discolor the green veggies.) |
Recipe without photos . . .
Barry’s Brussels Sprouts w/ Bacon Serves about 4
l pound brussels sprouts -- steamed (see directions that follow)
1 teaspoon olive oil (lemon flavored is nice, if you happen to have some on hand)
4 slices bacon, chopped
2 to 3 tablespoons chopped onions (yellow, white, red, or green onions w/ tops)
2 cloves minced garlic, optional
2 to 3 tablespoons vinegar – balsamic (we prefer a light, flavored balsamic such as The Tasteful Olive’s Lemon Balsamic), or a mild vinegar such rice wine vinegar
Salt & pepper to taste
1. Remove any loose leaves from sprouts and trim ends
2. Steam (or blanch in boiling water) about 10 minutes until sprouts can be pierced with a knife without much resistance.
3. Meanwhile, sauté bacon with olive oil in a medium sauté pan until bacon is slightly crisp.
4. Add onions and garlic; continue cooking over low heat until softened -- about 4 to 5 minutes.
5. Raise the heat to medium and add Brussels sprouts; stir well. Cook for about 5 minutes, adding vinegar, salt and pepper near the end of cooking time. Be careful not to overcook.
My cooking heros
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