Wednesday, January 29, 2014

Crispy Brussels Spouts with Bacon & Garlic

If you had told me a year ago, heck, 2 months ago, that I would be making brussels sprouts for HDFB I would have told you you were crazy, but probably with more profanities, or in a less nice way. But here we are. 2014, and I, Rhea, am cooking with Brussels sprouts.  This is actually my second recipe in a month using these babies. The first time was this slaw, which was raw. Now we are cooking them. So be mindful not to over-cook them. Otherwise you will get that mushy texture and horrid smell in your house that gives brussels their negative reputation. But take some pride in giving brussels sprouts a good reputation for once!

Crispy Brussels Spouts with Bacon & Garlic


  • 10-12 brussels sprouts
  • 2 slices bacon, minced
  • 1 garlic clove, thinly sliced
  • 1/4 cup olive oil
  • 2 tbsp. kosher salt
  • sea salt pepper to taste
Cut off the stems of each brussels sprout and remove any bad leaves from them.

Bring a pot of water to a boil and add the salt.  Blanch the brussels sprouts for 4 minutes and then drain them. Run drained brussels under cold water to blanch them (this keeps them from continuing to cook so they don't get mushy).

Cut the spouts in half lengthwise.

Heat the olive oil on high. Add bacon and cook for 1 minute.  Add brussels sprouts and dry until they start to brown around the edges and the bacon crisps. Add garlic slices and fry 1minute until softened.

Drain brussels sprouts to remove excess oil. Serve hot.

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