Friday, 2 November 2007

Brussels Sprouts with Bacon & Onion

I'm describing this as a side dish, and it could be; but we are likely to serve it over rice and call it a meal. Either way, stir-frying Brussels sprouts this way has become very popular in recent years, and with good reason.

Get good lean bacon, and you won't have to muck about with draining the pan. Actually, I bought pre-packaged bacon for the first time in years (decades?) when I made this, and I was shocked. I managed to find some that was passably lean, but had forgotten how much water they manage to get in there with the bacon. Talk about soggy, limp, flaccid and very hard to get to brown. That'll be the last time for me, until I forget again 15 years from now.

Take a look at Fresh Produce of the Month over at An Italian in the U.S.; the theme this month is Brussels sprouts.

2 to 4 servings
15 to 20 minutes - 7 minutes prep time

Brussels Sprouts with Bacon and Onion4 cups shredded Brussels sprouts
1 medium onion
4 to 8 slices of good lean bacon

Clean the Brussels sprouts by removing any yellow or damaged leaves, and soaking them in cold salted water if there are any signs of bugs, and cut them each into 4 to 6 slices lengthwise. Set them aside.

Peel and chop the onion, and cut the bacon into 1" pieces. Cook the bacon and onions together in a large skillet over medium hight heat, stirring frequently, until the bacon is becoming crisp and the onions are soft and translucent, about 5 minutes. If there is too much fat, remove the bacon and onion and drain the pan, but don't wash it. In either case, add the shredded Brussels sprouts, along with 2 or 3 tablespoons of water, and continue cooking, stirring constantly, until the Brussels sprouts are tender; another 3 to 5 minutes. If the bacon and onion are removed, add them back in after the sprouts have cooked for a minute or two. Season with pepper; you are unlikely to need salt with all the bacon.


Peter M said...

Fredzy, great minds think alike...we've making brussel sprouts similar to these recently and they convert the most stubborn of 'sprout haters!

DANIELLE said...

Yummm, I love brussel sprouts in the fall/winter. Roasted with some olive oil and S&P, they are fab!

chemcookit said...

It does look really delicious! Thanks a lot for taking part to the event. I'm looking forward to seeing what everyone can come up with!!!

queenalex said...

hi cousin

just checked out yr blog & am enjoying the recipes. I have a fridge full of vegetables because of double shopping accident so maybe I can get some help here...