There is No Secret to Getting Fit

My Journey to Fitness

Sweet & Tangy Brussels Sprouts with Bacon

on November 9, 2014

Did you know that brussels sprouts were once rated the most hated vegetable in the US?  Yep, when I was growing up, I had only seen them boiled to a pulp, stinky and, well, gross.  But times have changed and brussels sprouts seem to be the big “come back” veggie of the year.  I’ve seen tons of recipes posted and they seem to pop up on lots of menus now too.  Here are some interesting facts about Brussels Sprouts for you to peruse as your sprouts cook.  Read quickly though, this recipe cooks up fast!

I was determined to like brussels sprouts since seeing them pop up on menus and in recipes online.  I’ve had them out at restaurants and enjoy them somewhat, but never really loved them until I was at the airport (of all places) and had them at a restaurant with bacon.  Bacon makes everything taste better!  I then set out to come up with a recipe that wasn’t too sweet, wasn’t overpowered by bacon, but was delicious.  After many attempts that resulted in just mediocre sprouts, I finally came up with the right combination of ingredients.  These are sweet, but not overly sweet and they have a nice tang and a crunch of bacon too.  You don’t have to roast them in the oven and they just take minutes on the stove.  They’re really rather easy and quick to make!  Depending on the size of my sprouts, I may halve them or quarter them or leave them whole if they are tiny.  If you like to keep your sprouts in tact, just halve them and don’t stir too much.  I don’t mind when my sprouts fall apart a bit though.

Join the brussels sprouts movement*! (*That’s not really a thing, but maybe it should be?) If you’ve been looking for a brussels sprouts recipe to make you love brussels sprouts, give this one a try and report back to me with what you thought!  This dish will be going on our Thanksgiving table this year!

Enjoy!

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Sweet & Tangy Brussels Sprouts with Bacon 
via There is No Secret to Getting Fit

INGREDIENTS:
4 thick slices of uncured bacon, diced
1 package (about 1 lb) brussels sprouts, washed and halved (remove any brown leaves and the bottom part of the stem)
Sea Salt & Pepper to taste
2 tbsp good balsamic vinegar
2 tbsp pure maple syrup
1 tbsp apple cider vinegar

METHOD:

Step 1:  Using a large skillet or wide bottom pot, cook your diced bacon until crisp and browned. (You can add a tsp of coconut oil to prevent sticking, but you shouldn’t need it since the bacon will release fat.)  Remove bacon bits to a paper towel with a slotted spoon, reserving the bacon fat in the pan.
Note* It’s easiest to dice your bacon when it’s very cold, and I prefer this method to cooking bacon in strips and crumbling it.

Step 2:  Place your brussels sprouts in the pan with the bacon fat.  Season liberally with salt & pepper.  Cook on med/high covered for about 3 minutes, or until the bottoms are caramelized.  Toss and cook another 3 minutes, covered.  The sprouts should be just about cooked through and caramelized.

Step 3:  Add the balsamic vinegar and maple syrup (not the apple cider vinegar yet!).  Cook for another 2-3 minutes, stirring occasionally.

Step 4:  Add the apple cider vinegar.  Toss and cook for about a minute.  Add additional s&p if needed.

Step 5:  Remove from heat and add in the bacon bits.  Toss and serve.

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Step 1: Make the bacon bits

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Step 2: Season and cook the brussels spouts in the bacon fat.

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Step 3: Add the balsamic vinegar & maple syrup. Step 4: Add the apple cider vinegar just before removing from heat.

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Step 5: Remove from heat, toss with bacon bits and serve!

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