Think you hate Brussels sprouts? Nah – you just weren’t doing it right.
I’m a child of the 80’s. Which means I was subjected to limp, grey, overcooked Brussels sprouts (Kambrook Multi-Steamer, anyone?). I thought I hated them. They were gross.
But as they say in my favourite movie, The Castle, “It’s what you do with it, darl!”
It’s time we brought back the Brussels sprout and gave him the respect he deserves. Starting with this dish. Nothing complicated, Nothing overcooked. Just delicious, fresh, green balls of nutrient-rich awesomeness teamed up with bacon.
Did someone say BACON?
Bacon makes it freakin’ amazing.
Quality ingredients are the key here. Get your hands on some free-range, nitrate-free bacon. Buy the freshest, smallest, brightest Brussels sprouts you can get your hand on. Take off a few outer leaves. Treat them with love. And please, please… don’t overcook them!
12 brussels sprouts
1-2 tbsp olive oil
2 large rashers of bacon, diced
1 small onion, diced
3 tsp balsamic vinegar
Let’s do this!
Take about 1/2 cm off the bottom of each of the brussels sprouts, take off a couple of outer leaves, and cut in half vertically.
Over a medium heat, sauteé the bacon and onion in olive oil until onion is just about translucent.
Add the brussels sprouts and toss over the heat until cooked through.
Add the balsamic vinegar and toss for a further 20 seconds and serve.
Serves 4 as a side dish.
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