People seem to either love or hate Brussels sprouts, and often with strong conviction. Having not had the pleasure of eating these tiny cabbage-like vegetables growing up, my opinion of them in general was not positive because of the reports I would get from my friends that Brussels sprouts were disgusting.
The first time I ate a few Brussels sprouts was when my sister-in-law prepared them as part of a Thanksgiving meal. Although I had always been an adventurous eater, it was clear that too many nay-sayers jilted my opinion of them. I mentally prepared myself for eating them purely out of courtesy to the host; however, when I took my first bite I was pleasantly surprised by the flavor and texture of these leafy green vegetables. As fate would have it, they ended up becoming one of my favorite vegetables to cook and eat during the autumn months.
If there is a lesson to be learned in all of this, it is that our food preferences can be projected onto our children, for better or for worst. My daughters have changed a few of their opinions about certain foods they swear they would never eat again after discovering their friends enjoyed eating them. Funny how that works, isn’t it?
Today’s recipe is for Roasted Brussel Sprouts with Bacon and Maple Vinaigrette. If you were like me and have always been put off by this vegetable, give this recipe a try – it may convert you into a fan. This dish also makes an excellent side dish for your holiday meals.
Recipe: Roasted Brussels Sprouts with Bacon
Summary: An elegant Brussels Sprouts with Bacon Recipe
Ingredients
- 4 tablespoons maple syrup
- 1 tablespoon cider vinegar
- 2 teaspoons dijon mustard
- 2 teaspoons soy sauce
- 1/4 teaspoon cayenne pepper
- 6 slices thick bacon
- 1 pound fresh Brussels Sprouts, stems cut and cut in halves
- Salt and pepper
Instructions
- In a small bowl, whisk 3 tablespoons maple syrup, cider vinegar, mustard, soy sauce, and cayenne pepper. Set aside.
- Cut raw bacon in small bits. Fry the bacon in a large skillet on medium high heat until done. Transfer the cooked bacon to a plate lined with a paper towel.
- Soak up all but 2 tablespoons of bacon grease with a paper towel using tongs and discard.
- Cook the Brussels sprouts in the bacon grease on medium high heat for 5 minutes. Add the maple vinaigrette and toss the vegetables in the sauce for 2-3 minutes until the Brussels sprouts are cooked through. Turn off the heat and drizzle one tablespoon of maple syrup and add the bacon. Season with salt and pepper.
- Stir the dish for a few seconds before transfering to serving bowl.
Preparation time: 10 minute(s)
Cooking time: 10 minute(s)
Brussels Sprouts are delicious as a vegetable if you know a good recipe which includes a thick cheese based sauce you apply to them right on your plate. I am originally from Brussels where the sprouts are well known.
Like some other vegetables with bad reputations (think okra), the key with Brussels Sprouts is not to overcook them — they develop a mushy texture and take on an unpleasant metallic taste. Simply steam them until they can be pierced with a sharp knife; then serve them with butter, salt and pepper, a Hollandaise sauce or a simple vinaigrette dressing. They have the extra advantage of being available in the market throughout the year and they stay fresh in the fridge.
Going to make this on Sunday, to go with a roasted chicken. Looks like these could be prepared while chicken is resting, at end of cooking time. Can’t wait.
Well, it never got made, that one particular Sunday, but I think I’m going to try it for Valentine’s Day. This recipe has been repinned so many times, from my Pinterest page. I really need to try it myself!
My husband would never eat brussels sprouts… said he hated them… I made them this way and now he LOVES them… even takes a bowl to work for lunch!
Jan – Wow.. thanks for sharing!