Brussels Sprouts with Bacon

This recipe brings back so many warm childhood memories. My mom loves Brussels sprouts and cooked them often; and I actually looked forward to them. Mike, on the other hand, is not such a big fan. So, I thought maybe if I added some aromatic ingredients he likes (like bacon, onion and garlic), I could win him over. I actually prepared this side dish for Thanksgiving (I was getting bored with the same ole’ veggies every year, usually corn) and wanted something different. Ideally, I would have roasted them, but I had a turkey in the oven and couldn’t play around with oven temps (or even fit anything else in the oven). I parboiled them slightly, cut them in half, and sautéed them with garlic and shallots in the reserved bacon drippings; then, when they were toasty brown, I added some balsamic vinegar and sprinkled with crumbled bacon. Although, I thought these were really good on Thanksgiving; they were actually even better reheated the next day (of course, after all the flavors had more time to “meld”). I didn’t win Mike over (but, he was, at least willing to give them a try).  I wish I had converted Mike, because I could eat these every night; the flavor combination was spot on!

Finely chop shallot and mince garlic.

Parboil whole, fresh, Brussels sprouts in rapidly boiling water for 3 minutes. Transfer to a colander. I added some ice cubes to cool them quickly and stop the cooking process, rinsed thoroughly under cold water and drained. 

Some of the outer leaves fall off during the boiling; take off any remaining dark outer leaves, if still present. Halve through the core. Set aside.

Meanwhile, cook bacon in large skillet until crisp. Remove bacon; reserving drippings. When cool, crumble bacon.

Add halved Brussels sprouts, chopped shallot and minced garlic to bacon drippings in skillet. Cook, over medium-high heat, stirring frequently, until Brussels sprouts are toasty brown, 5 to 8 minutes. Season to taste with salt and pepper. Transfer to a bowl.

Add balsamic vinegar. Stir to fully incorporate. Sprinkle with crumbled bacon. Stir again to combine. Serve warm.

BRUSSELS SPROUTS WITH BACON
Source: Adapted from About.com
Posted by: www.meldingmagic.com

INGREDIENTS:

• 2 pounds fresh Brussels sprouts
• 8 slices center cut bacon, cooked and crumbled, reserving drippings     
• 2 teaspoons minced garlic
• 1 shallot, finely chopped
• 1 teaspoon balsamic vinegar
• Salt and pepper, to taste

DIRECTIONS:

1. In large pot of rapidly boiling water, add Brussels sprouts. Parboil whole sprouts for 3 minutes. Pour
    into colander. Add ice (optional) to quickly cool down. Rinse under cold water and drain thoroughly. If
    there are any remaining dark outer leaves on sprouts, remove. Halve sprouts through the core. Set
    aside.
2. Add halved Brussels sprouts to skillet with reserved bacon drippings. Add minced garlic and shallot.
    Over medium-high heat, sauté until toasty brown, about 5 to 8 minutes. Season to taste with salt and
    pepper.
3. Remove sprouts to large bowl. Add balsamic vinegar and stir to combine. Sprinkle with crumbled
   bacon, and, again, stir to combine. Serve warm.