Friday, April 02, 2010

Zero-Sum Brussels Sprouts


If you want to like brussels sprouts, this is the way to cook them. It's a nutritional zero sum, though, because while you're getting the cruciferous health, there's the little matter of . . .


bacon grease. Melt about 2 T. in your pan, toss the trimmed sprouts in it, add salt and pepper, and bake uncovered for about an hour at 350. Crispy and dark on the outside, melting on the inside.

20 comments:

mrs boo radley said...

Our ancestors lived and thrived on animal fat...so I plan to as well! LOVE bacon and everything about it...pairing it with Brussels sprouts sounds delicious.

Laura said...

I don't know many others
in the Brussels Sprouts Club.
Thanks for sharing this technique with it's members and non-members alike!

Mmm. Bacon-Roasted Brussels Sprouts.

{{* *}}

Margo said...

Yes, brussel sprouts must be roasted in my house! I usually use olive oil, but bacon makes everything better so thanks for the idea. We actually have to stop our 2 year old from eating himself sick on roasted sprouts!

I'm with mrs. boo that bacon grease is healthy :)

Lisa said...

Oh, I will try that! I am the lone brussel sprout fan in my family, though. I have always loved them.

Polly said...

You are right! I never really liked them until my husband roasted them in oil, and now I LOVE them! (I haven't tried the bacon grease trick.)

Abounding Treasures said...

We love the flavours of bacon as well as brussels sprouts so combined they must be extra-special :o)

Not So Glamorous Housewife said...

Curtis Stone has a recipe in one of his books very similar but you still get more green out of them. Trim them, cut them in half and blanch them for three minutes in boiling water. Then melt a couple of T of real butter in a pan and sear them on the cut side for a few minutes. Salt and pepper to taste. My family adores them and nobody would eat them before made them this way. We like them so well we are even growing them in the garden this year. If you still have a little butter in the pan when finished you can add a little red wine and reduce for an amazing sauce too.

Lisa said...

How wicked. Can't wait to try it.

Shelley said...

Bacon grease doesn't actually exist over here in England -- their bacon is far too lean (and not nearly as good). We've learned to love Sprouts by slicing them up - sort of like tiny shredded cabbages and stir frying in olive oil. Healthier and maybe almost as good.

Thicket Dweller said...

Oooh! I love sprouts steamed with a tad of butter, salt and lemon, but this looks wonderful!

I'm not sure why brussels sprouts are so evil. For some of my children, it's their favorite veggie. I could eat them every day. Just wish I could grow them, as they're not all that easy to find fresh. Alas, either the cabbage moths get to mine before I do, or I don't start them early enough.

Maybe I'll try again, though. Bacon grease is totally worth it.

Sara said...

You don't have to have bacon grease, as wonderful as it is. I start by roasting slices of onion and garlic cloves while I wash and trim the sprouts. Then I roast them all together. Carmelized onions, garlic, and sprouts. YUM!

Gillian said...

I've only ever had Brussels sprouts in a cafeteria - boiled and disgusting - but this makes me almost want to try them.

Ayla said...

My husband makes Brussels sprouts very similarly to this! I was skeptical when he cooked them the first time because all I had ever had was frozen brussels but oh my goodness they were soooo yummy!

Lisa Beth W. said...

I made these a couple of nights ago. Wow, they were great! And four of my children loved them, too! Thanks for posting this. :)

Lindsey in AL said...

These look gorgeous!! My family actually likes brussels sprouts, all 6 of us. I used a recipe in Potsticker Chronicles (it was for broccoli if I recall correctly) that was quite heavy on fish sauce. They smelled pretty awful but everyone yummed them up. Bacon grease will have to smell better and I'll bet it will taste even better too!

Sue said...

Those look amazing! When I can get my hands on them here in Japan I always cook them just like caramelized carrots with some chopped walnuts thrown in. My kids eat them up!

The Hobbit said...

I have tried several times to eat brussels sprouts and just couldn't fall in love with them.I happen to hav a container of bacon fat in the fridge and seeing as how, I work on the Oldest Farm in America and everyone is raving about how great they are right now,I think you may have lead me down the right path to give them another try.

Amy B. said...

I shall try this. We have been steaming, then marinating in Annie's Sesame seed and mushroom dressing, and baking. No. 1 son does not like them at all.

Anonymous said...

I don't know of anything I love more than the combination of brussels sprouts and bacon. The flavors go together so well. A perfect recipe, if I ever saw one!

Anonymous said...

I have a delicious recipe for sprouts (that can also be made with cabbage), very easy. Toast about a 1/2 cup pecans in three tablespoons butter (sometimes I had a bit more...). Add a pound of shredded sprouts and saute until bright green. Salt and pepper to taste, adding dried cherries or cranberries, depending on what you have on hand.

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