List all recipes for: Brussels Sprouts
Brussels Sprouts with Bacon
1 pound Brussels sprouts
2 slices thick cut bacon
1 shallot, minced
3 tablespoons red wine vinegar
Salt and pepper to taste
Trim the sprouts and cut off the hard surface of the stem. Remove any loose or yellowing leaves and cut a deep “X” in the base to allow the heat to penetrate to the center.
Bring a double boiler to a rapid boil and in a vegetable steamer, steam the sprouts, tightly covered until they are just beginning to become tender, 6 to 7 minutes. They should still be slightly crisp at the center and bright green. Remove the steamer basket from the water.
Cut the bacon crosswise into thin strips. In a dry medium skillet, cook the bacon over medium heat until the strips have rendered their fat and browned, about 6 to 8 minutes. Add the minced shallot and cook until it softens, about 2 to 3 minutes. Add the red wine vinegar and cook until it is reduced by half, about 2 minutes. Add sprouts to the skillet and toss to coat with the deglazed juices. Season with salt and pepper.
Gratin of Brussels Sprouts
¾ cups heavy cream
¾ pounds Brussels sprouts
Salt and pepper to taste
3 ounces bacon, cut crosswise into ½ inch strips
Pinch of nutmeg
3 tablespoon grated Gruyere or other cheese
In a small saucepan, simmer cream over medium heat until it is reduced by half. Trim sprouts, place in a small saucepan and add cold water to cover. Bring to a boil, boil one minute. Drain and cool under cold running water. Sauté the bacon, drain and crumble. Combine the sprouts and bacon in a small, buttered gratin dish, season with salt, pepper and nutmeg. Pour cream over and top with cheese. Bake about 15 minutes at 450 degrees.
Pan Roasted Brussels Sprouts
If you think you don’t like Brussels Sprouts try roasting them. I think most any vegetable is better roasted as the dry heat caramelizes the natural sugars and makes them so tasty! Trim and halve the sprouts, toss with olive oil and salt and pepper and roast at 375 degrees for about 25-30 minutes. Sprinkle with a little balsamic or red wine vinegar and serve hot or at room temperature.
You can also roast them with similar sized cubed potatoes, rutabagas, beets, carrots or squash. Serve on a bed of lightly sautéed mustard greens and sprinkle with a little feta or goats cheese and YUM you have a meal! Or cook a couple bacon strips and use a tablespoon of the grease and a tablespoon of butter and sauté a little minced onion and garlic then roast the sprouts in the pan. Sprinkle with bacon when done.
