Try It, You’ll Like It! Barry’s Brussels Sprouts w/ Bacon

     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 (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, 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, cut in half (or quarter if large). 

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. 

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.