This is my take on one of the most revered and reviled vegetables on the planet. I think some people might decide they like sprouts, once they have them prepared with the care they deserve, but I also recognize there are certain foods that no matter how they are served will never appeal to various people.
I say this with certainty, as many people have tried to convince me that I would love lobster and shrimp if I had them cooked right. The only way I am ever going to like lobster and/or shrimp is if they are prepared using halibut in place of the lobster and/or shrimp. (Honestly, I don’t know why people get frustrated with me over my dislike these two crustaceans, it makes me a much cheaper date.)
The sprouts get blanched ahead of time, so they take very little time to finish cooking at the last minute.
Brussels Sprouts
1 1/2 pounds fresh Brussels sprouts
1 tablespoon butter
1 tablespoon olive oil
3 slices bacon or Pancetta, cut into 1″ pieces
Salt and pepper, to taste
Cut the bottom off the sprouts and peel off a layer or two of the dark-green, outer-leaves. With your knife, jab the bottom of the sprout twice to form an X in the core. This allows the water to penetrate and cook it more evenly. Bring a pot of water to a boil and add a teaspoon of salt. Add the sprouts and cook about 4 minutes, until they turn bright green and are barely tender. Drain and lay on a flat surface to cool. At this point, the sprouts can be stored in a container in the refrigerator for a day or two before the final cooking.
Heat the oil and butter in a skillet and add the bacon, cook over medium heat until bacon is just starting to crisp at the edges. Drain off any excessive fat and add the sprouts. Cook, tossing them around every minutes or so, until heated through, about 5 minutes. Season with salt and pepper.
Serves 8 as part of a large meal
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