Brussels sprouts have been the bane of every child’s existence since probably the beginning of time. They are, “Little cabbages the size of golf balls all green and slimy”. At least this is what a friend described while talking about them. I can hear the “Psycho” music playing in the background “screech, screech, screech, Ahhhhhh!” end of shower scene, or in this case Brussels Sprouts sitting in front of you on the table.
However, Brussels Sprouts are not evil. For I have tasted them, and they are glorious! “Just add bacon” is probably the key phrase when talking about them. A while back I was watching a show called “5 Ingredient Fix” with Claire Robinson, and she made a dish called Crispy Brussels Sprouts, that looked pretty good. So I took the time to try it myself. My family loved it.
These are not the green slimy disgusting vegetables that most people think about. These are crisp, full of flavor, and a creative food that brings a new taste to something people have demonized. Start with a slab of bacon cut into pieces and baked for about 10 minutes. Separate the bacon, and bake the Brussels Sprouts in the grease left from the bacon. I used sautéed pecans instead of walnuts, and it added much to the recipe. Mixing everything together makes a wonderful salad or side dish. Best of all, I sautéed the left overs in butter the next day, and it tasted even better.
So remember, “Do not be afraid to bring new life to a food you might fear.”
Check out the recipe below:
Crispy Brussels Sprouts
The Cooking Carpenter 