Here’s the thing- I really, really like Brussels sprouts. I wouldn’t say that I’m obsessed, but I think that they’re really good. Probably in my top three favorite vegetables, with roasted asparagus and caramelized onions. So, I mean, I really like them.
Evan, not so much. He finally found a preparation of broccoli he likes, so I feel like he’ll come around to other green veggies eventually. For now, though, he just sighs in disappointment when he sees that I’m shredding some of these delicious sprouts. That’s okay, though- I’m just as happy that I don’t have to share.
I guess I should mention that my favorite preparation of Brussels sprouts involves bacon and sautéed sweet onions. My dad would suggest that’s cheating, because anything can taste good with bacon and onions. I wouldn’t call it cheating- I’m not trying to overpower anything- but I will say that all three of these ingredients are good on their own, and amazing when cooked together. Seriously, amazing.
Bacon Brussels Sprouts
- 2 pieces of center cut bacon, chopped
- ¼- ½ sweet onion, sliced thinly
- 10-12 Brussels sprouts, shredded
Heat a sauté pan to medium heat, and add bacon and onions. You should cook until the bacon is cooked through and the onions are nice and soft and translucent. If anything starts to brown too much, turn the heat down- bacon and onions should cook together nice and slowly for this. Once the bacon is cooked through, add the sprouts. Cook for about ten minutes, stirring occasionally the sprouts should be bright green, and caramelized in places. Add kosher salt, a pinch at a time, until they are seasoned to your liking, and enjoy.