I grew up with a mom who loved brussel sprouts and hated liver and a dad who loved liver and hated brussel sprouts, therefore both were banished from our house. This was okay with me, because personally, I didn’t like either of them. The only time I remember eating brussel sprouts as a kid was at some kind of cafeteria and they were terrible. I mean really terrible. Then, as happens, I grew up. I’m still not a big fan of liver, but I was recently persuaded to try some (properly cooked) brussel sprouts. Much to my surprise, they were really good. I’ve come to learn that brussel sprouts are one of those foods that, when cooked properly, are super tasty, but when over cooked are gag-worthy. So Mom, I will now eat brussel sprouts. You win.

This was actually my first foray into cooking brussel sprouts and I think it went pretty well. I adapted a recipe from Nigel Slater‘s tome, Tender, Vol. 1. The original recipe called for smashed juniper berries, but since I don’t think I’ve ever seen a juniper berry in my life and know nothing about them other than they are used to make gin, I decided to pass on the juniper berry side of things. I just squeezed some lemon juice over the sprouts to lighten up the yummy bacon-ey stuff going on.

ingredients

brussel sprouts
several rashers of bacon
salt & pepper
lemon

 

cleaned

Start out by putting a pot of water on the stove to boil. Throw the bacon in a non-stick skillet and start to fry the rashers.

Meanwhile, clean off any less than fresh looking outer leaves from the sprouts.

 

boiling 2

Once the water has come to a boil, throw the sprouts in for about 3-4 minutes. You want to make sure that they are still perky and green when taken out of the water.

bacon

Remember to check on the bacon periodically. You want to remove the rashers when they are nice and golden brown throughout. Drain them on paper towels and reserve the rendered fat in the skillet.

cooking

Slice each sprout in half and throw in the skillet with the bacon fat, cut side down. Let cook for a few minutes, or until nice and lightly browned on the cut side. They should also start to soften. Season with salt and pepper to taste and squeeze some lemon over the whole thing.

Take the sprouts out of the skillet , crumble the bacon over top and serve hot.


Brussel Sprouts
 
Recipe By:
Ingredients
  • brussel sprouts
  • several rashers of bacon
  • salt & pepper
  • lemon
Instructions
  1. Start out by putting a pot of water on the stove to boil. Throw the bacon in a non-stick skillet and start to fry the rashers.
  2. Meanwhile, clean off any less than fresh looking outer leaves from the sprouts.
  3. Once the water has come to a boil, throw the sprouts in for about 3-4 minutes. You want to make sure that they are still perky and green when taken out of the water.
  4. Remember to check on the bacon periodically. You want to remove the rashers when they are nice and golden brown throughout. Drain them on paper towels and reserve the rendered fat in the skillet.
  5. Slice each sprout in half and throw in the skillet with the bacon fat, cut side down. Let cook for a few minutes, or until nice and lightly browned on the cut side. They should also start to soften. Season with salt and pepper to taste and squeeze some lemon over the whole thing.
  6. Take the sprouts out of the skillet , crumble the bacon over top and serve hot.