Best Brussels Sprouts Ever
From twill10 8 years ago
- 30 mins. to make
- Serves 12
Brussels sprout The Brussels sprout is a member of the Gemmifera Group of cabbages, grown for its edible buds. The leafy green vegetables are typically 2.5–4 cm in diameter and look like miniature cabbages. The Brussels sprout has long been popular in Brussels, Belgium, and may have originated and gained its name there. Read more What to some people makes these the best Brussels sprouts ever is the fact that they don't taste strongly of Brussels sprouts. The bacon gives them a deep, rich flavor and marries well with the vegetables' unexpected crunch; the sprinkling of chives makes its own contribution to what is simply a great combination of flavors. As originally written, the recipe called for dicing all of the bacon, which meant the dish was studded with small dice of pure bacon fat. We've chosen to avoid that by rendering and then discarding the fatty parts of the bacon strips. The sprouts still have a satisfying bacon flavor, and the dish is more healthful. (If eating bacon fat isn't a problem for you, dice the entire amount and leave it all in the pot.) Don't overcook the sprouts. In the Chinese fashion, they should be cooked until just crisp-tender. Make Ahead: These are better if served immediately, but they can be made the day before, covered and refrigerated. Before serving, divide the sprouts into smaller amounts and warm each portion very gently in a microwave on LOW. Stir often; do not overheat, or the sprouts will become limp See less
Ingredients
- Adapted from a 1997 Sheila Lukins recipe. Thanks to the Washington Post shopping list
- Best Brussels sprouts Ever shopping list
- shopping list
- size: 8-12 shopping list
- Ingredients shopping list
- •2 1/2 pounds Brussels sprouts shopping list
- •1 pound slab bacon (rind removed), cut into 1/4-inch-thick strips shopping list
- •2 tablespoons olive oil shopping list
- •2 tablespoons unsalted butter shopping list
- •6 medium carrots (about 1 pound), peeled and cut into 1/4-inch dice shopping list
- •Freshly ground black pepper shopping list
- •1 bunch fresh chives, snipped, for garnish shopping list
How to make it
- Directions
- Trim the stem ends of the Brussels sprouts and remove any tough outer leaves. Cut the sprouts in half through the stem ends, then cut each half into very thin strips (julienne).
- Cut the fatty strips from the bottom of the bacon slices and reserve. Cut the remaining meaty portions of bacon into 1/4-inch dice.
- Heat the oil and butter in a large, heavy pot over medium heat. When the butter has melted, add the bacon pieces and the reserved strips of bacon fat; cook for 5 to 6 minutes, stirring occasionally, until the meaty bacon pieces turn golden. Add the carrots and cook for about 5 minutes, stirring constantly, until they begin to soften. Remove the strips of bacon fat from the pot and discard.
- Add the sprouts to the pot, toss well to coat, and cook for about 5 minutes, stirring, just until crisp-tender. Taste, and add pepper as needed. Transfer to a serving bowl. Sprinkle with the chives; serve warm.
People Who Like This Dish 4
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