Since we love brussel sprouts and bacon, we’ll be making this on Thanksgiving! I make brussel sprouts a few different ways. Often I will roast them with some olive oil and a little balsamic vinegar, then a few months back I tried grilling them on skewers. They were tasty, but I find that my kiddos don’t care for any vegetable roasted or grilled (a.k.a. ‘burnt’). Fresh brussel sprouts are the way to go and if you can find them on the stalk, they’re even better. Trader Joe’s sells the stalk for $2.99 and I would have to say we all noticed a difference in taste and texture. Here is our favorite way to eat them:
Brussel Sprouts With Bacon
- 1-2 Lbs Fresh Brussel Sprouts
- 1/4 Cup Olive Oil
- 6-8 Strips of Bacon or use 1/8 Cup Real Bacon Bits (can sub Pancetta)
- 2-3 TBSP Finely Grated Onion
- Salt & Pepper to taste
Clean and steam the brussel sprouts until they begin to become tender, then set aside. Do not overcook or they’ll taste soggy or like overcooked cabbage. I think this is why so many people don’t like them. I’ve served this to more than a few people who claimed to dislike brussel sprouts. Guess what? They had seconds! Heat a skillet and either cook the bacon strips or bacon bits, until crispy. Wipe out the pan when done and keep hot over medium heat. Add the olive oil and once it begins to heat up, add the onion. Cook for just a few minutes so it flavors the oil. Remove from heat and pour over the brussel sprouts. Add fresh cracked pepper and just a little course salt. I use Pink Himalayan that comes in a grinder. Toss and top with the crumbles of bacon. Enjoy!