We rarely serve Brussels Sprouts when we invite guests for dinner. Unfortunately, it’s one of those vegetables that often provokes a “yuk!!!!” from one or more of your invited guests. I am not surprised. I felt the same way for many years. In fact, the nauseating smell of cooked Brussels Sprouts often triggers the following response: “Let’s order out!”
The situation improved when Thérèse tackled sprouts. The first thing we (she) did was select smaller sprouts. A touch of fresh lemon juice on firm not mushy sprouts was a huge improvement. In fact, shaved raw Brussels Sprouts served at Batali’s Lupa was a real revelation. In any event, I now find that properly cooked Brussels Sprouts is a welcome addition for most meals. Try the recipe below “The Good” Nancy’s mother, Rose Shafer, and decide for yourself.
Rosie’s Braised Brussels Sprouts with Bacon & Onion
1 1/2 pounds of Brussels sprouts – trimmed and cleaned
8 slice of bacon (Benton’s bacon of course. Go ahead and order it online.)
1 large onion diced
1 1/2 cup chicken broth
- In a heavy skillet, brown bacon. Remove and set aside.
- In the same skillet, add onion and sprouts to the bacon drippings. Cook on moderately high heat for 10 minutes, turn to brown.
- Pour chicken broth overall and cook uncovered for 10 minutes. Then cover and cook for 10 minutes more, until tender.
- Crumble bacon over sprouts and serve.
If Brussels Sprouts has been a turn-off for you, you might want to give this recipe from Rosie Shafer a try.