Sprouts of Time

Brussels sprouts. We're not sure if there is another vegetable with a worse reputation than these little green bad boys. Justin hates them, Mariana likes them, and Paula has never even tried them. With Thanksgiving upon us and in an effort to see what kind of potential these sprouts have, we created a recipe for a side dish featuring the one and only Brussels sprouts (and maybe some bacon).

Bacon Brussels Sprouts

Ingredients

• 2 lbs Brussels Sprouts, trimmed and halved
• 1/2 lb Bacon, cut into 1/4" slices
• 1/2 Medium red onion, sliced thinly
• 1 tbs Minced garlic
• 2 tsp lemon juice
• 1/2 cup grated parmesan
• 1 tbs Olive Oil
• Salt and Pepper, to taste

Preparation

In our hunt for a good recipe, I uncovered some helpful tips on cooking sprouts. Food Blogga recommended "shocking" the sprouts, meaning moving them into a bowl of ice water after they have been drained to stop the cooking, helping them keep their vibrant color and keeping them from getting too mushy. So begin this dish by cooking the sprouts in a pot of boiling water, seasoned with about half a tablespoon of salt, for about 3 minutes and shocking them in ice water.

In a large wok or pan over medium high, heat the olive oil and add the garlic, bacon and onion slices in. Cook the bacon until nice and crispy. Then, very carefully drain as much of the bacon grease as possible or try soaking it up using a few paper towels.

Add in your sprouts to the pan and sauté everything for about 5 minutes or until the sprouts begin to get a nice golden brown to them. Finish up by seasoning with some salt and paper, and spinkling the parmesan cheese on top once plated on a serving dish.

The bacon sprouty wonders were a big hit at our last Biggest Loser viewing party and hopefully they will be a hit at your dinner table too!

And don't forget your music! (Caution: it's kind of a weird song...)

Bon appetit! Buen provecho! Sprouts!

Mariana and Paula