We have a lot of people that come to our farm, and when they find out we are making Brussel Sprouts, they hesitate -- just for a moment. I can see the look on their face. Trying to be polite. But not excited whatsoever about the prospect of faking their way through this green vegetable.
They don't like Brussel Sprouts. Or don't think they do.
But JB's Brussel Sprouts? So good! While we've still had a few people who have decided against this awesome veggie, the majority of our visitors have changed their tune after trying his recipe.
I call this JB's recipe. But the truth is, JB is doing very little cooking in our house anymore. Oh how I miss his food! But with his full-time job off the farm and his full-time job on the farm, I've taken over.
He's taught me how to make his Brussel Sprouts. And according to Grama, mine are better than his!
All we do is put cut up pieces of bacon in a large pan and cook the bacon until done. Then we add the Brussel Sprouts (ends cut off and cut in half.) We cook over Medium or Medium-High heat for about 25 minutes, stirring often, and making sure they aren't sticking to the pan. If they start sticking, add some white cooking wine to the pan to loosen it up.
I recently stumbled upon another recipe for Brussel Sprouts. It's very similar, and I plan to try it soon: Honey-Roasted Brussel Sprouts.
Seriously! If you have never given ROASTED BRUSSEL SPROUTS a chance! Do it! They are nothing like the boiled ones your parents made you eat as children. I promise!