Monday, October 26, 2015

Brussel Sprouts

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!


Jennifer said...

So yummy! We love to roast ours in the oven for 30-45 minutes. They come out crispy and my 9 year old gobbles them up

June said...

If you have the chance, make this with the Chinese pork sausage lap cheong instead of bacon. You will love it.

Anonymous said...

I serve brussel sprouts to guests all the time and get the same reaction. My recipe is a little less hands on, I toss them in olive oil, put them on a baking sheet and sprinkle some chopped bacon over the top and roast in the oven until the bacon is crispy and the sprouts are carmelized and crispy. A sprinkle of balsamic vinegar at the end is a nice touch too. Yum!

Melissa said...

The response you get from people really surprises me. One of the top food items we miss from the US is brussel sprouts!