My husband brought home a very large bag of Brussels Sprouts in hopes that we can start incorporating some fresh veggies into our diet. I’ve never tried these little cabbages, but was not eager one bit to cook them, since they have the tendency to make your house smell like some boo-boo (that’s saying it nicely).
So the other day, I asked some of my peeps to give me some suggestions as to how to cook these things. Seemed like roasting or sauteing them was the best way to go. I chose to saute them.
The recipe I used called for bacon, which I’m all for some bacon. Bacon makes anything taste better. I went ahead and made a small amount not knowing how these would turn out.
Well…they turned out really good. I would make these again. My kids weren’t crazy about them…but it might have been to much for their little palettes. The only thing I didn’t like was the smell…it lingered in my house for two days.
recipe adapted from Paula Deen
thanks for sharing this Antoinette!
• 2 tablespoons butter
• 6 whole garlic cloves
• 4 to 6 slices bacon
• 3/4 pound (about 12) Brussels sprouts, cut in 1/2
• 1 teaspoon sugar
• 1/2 cup chicken broth
• Salt and freshly ground black pepper
• Feta or Blue Cheese
In a large skillet melt the butter over medium heat. Put the garlic cloves in the skillet and brown completely. Remove the garlic to a small bowl. Add the bacon to the skillet and cook until crisp. Transfer the bacon to paper towels to drain, then cut into small pieces and set aside.
Put the sprouts in the skillet with bacon grease, flat side down, and saute’ until they begin to brown, about 2 to 3 minutes. Turn them over, increase the heat to medium-high and add the sugar and the broth. Cook for a few minutes, then add the cooked bacon and the garlic cloves. Cover and cook for 2 more minutes.
Transfer Brussels Sprouts to a serving bowl, sprinkle with Feta or Blue cheese and serve.