Monday, June 21, 2010

Who Knew

So I actually made tasty brussels sprouts today. I don't just mean that they are edible, they were actually good enough that we might want to make them again. The only change I think we'd make is to make more dressing for them next time. I like to use baby brussels because they are closer to bite size, and they are cuter. You could use big ones if you liked, but they might need to cook longer.

Brussels Sprouts with Bacon & Mustard Dressing

Prep 1 bag of baby brussels sprouts by washing, trimming cut end, and removing outer layer(s) of leaves. You want to get rid of any yucky looking leaves, torn, dirty, etc and reveal crisp pretty little sprouts. Cut each sprout in half lengthwise.

Cut 3 strips of thick cut bacon into 2" pieces. Cook bacon on medium heat until crispy. Remove bacon from pan and place on paper towels to drain. Don't discard any grease, if you think there is too much in your pan, pour it off, but save it. You will probably end up needing to add it back, the sprouts absorb a lot.

Turn heat down to low, and put brussels sprouts into pan cut side down. Cook on low for 10-12 minutes, while they cook chop your bacon into bits. When the sprouts are almost tender then crank the heat back up to medium and cook 2-3 more minutes. You want the sprouts to brown a bit, but not burn. They should be tender but not mushy. Use tongs to remove sprouts and hold in a bowl while you make the dressing.

Take the pan off the heat and add a spoonful or two of whole grain mustard and some sherry vinegar to the pan. Scrape the bacony goodness from the pan and get everything mixed up well. I didn't measure anything, mostly went by smell. This part only takes a few seconds.

Pour the dressing onto the sprouts, add 2/3 of the bacon and toss to combine. After serving add the remaining bacon bits on top of each portion.

Makes 2-3 servings.

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