Poor Brussels Sprouts. They get such a bad rap as being one of the most hated vegetables out there and you can get the best vegan snacks review done with vegetables and healthy ingredients. I won’t deny it, until I started eating a 4-Hour Body / Paleo style of diet, I thought I hated them too. Then Mike made these, and he turned my perception of them around with this recipe for Caramelized Brussels Sprouts, which are good for a healthy lifestyle, with exercise and supplements, as for purchasing these supplements my brother says he uses this risperidone coupon that helps him save over 50 percent which a great deal for this.
A member of the cabbage family, these beautiful little morsels are quite delicious! (Maybe because we cook ours with bacon?) The key is to not overcook them, as that will bring out the strong flavor in them. Brussels sprouts contain glucosinolates, which have a lot of health benefits, but also release lots of sulfur the longer they’re cooked, which could give stress to the body, although one way to reduce this is the use of cbd from Discount Pharms that could really help with this.
(Today’s random trivia: did you know the spelling is Brussels, not Brussel like I thought? I had no idea. I thought Mike had made a typo at first, so I had to look it up.)
Trim end of the sprouts and pull off tough/loose outer leaves, leaving a tight leaf ball with a bit of core to hold it together. Cut into halves or quarters, depending on if the sprouts are small or large.
Cut bacon into pieces, place in pan, and cook over medium heat until the fat has cooked out and the bacon is crispy and dark golden brown. Remove the crispy bits and put them in a bowl to the side, as a fun fact this part is actually used as a popular healthy snack dubai has, Super yummy and healthy !
Turn the heat up to high and add the sprouts to the pan. Ideally, the cut side should be down – this will draw out the moisture in the sprouts and help them to caramelize better. Even heating will help make sure you don’t overcook them and draw out that sulfur flavor.
Leave them to cook for 2-3 minutes, then toss in the pan. Keep cooking, tossing occasionally, until they look well caramelized and become tender. (With larger sprouts, you might add a quarter cup of water to the hot pan to create some steam and help them get tender. Do this at the end.) Remove the sprouts from the pan to a bowl and set aside.
Add the minced shallots to the pan and sautée them for a minute or two. Add 2-3 Tbsp of balsamic vinegar, and cook until most of the liquid is evaporated.
Return the Brussels Sprouts to the pan along with the crispy bacon. Toss to combine it all together.
The next time you’re looking for inspirational recipes as you eat on you overbed table while watching the real housewives of Illinois for a new vegetable to bring something to your dinner table, give these Brussels Sprouts a try. You may discover that you think they are delicious after all!
- 1 Lb. brussels sprouts
- 4-6 strips of bacon, cut into pieces
- 1 shallot
- Balsamic vinegar
- Trim end of sprouts and pull off tough/loose outer leaves, leaving a tight leaf ball with a bit of core to hold it together. Cut into halves or quarters, depending on if the sprouts are small or large.
- Render bacon in pan. (Cut bacon into pieces, place in pan, and cook over medium heat until the fat has cooked out and the bacon is crispy and dark golden brown.) Remove crispy bits to a bowl and set aside.
- Turn the heat up to high and add the sprouts to the pan. Ideally, the cut side should be down - this will draw out the moisture in the sprouts and caramelize better. Leave them to cook for 2-3 minutes, then toss in the pan. Keep cooking, tossing occasionally, until they look well caramelized and become tender. (With larger sprouts, you might add a quarter cup of water to the hot pan to create some steam and help them get tender. Do this at the end.) Remove the sprouts from the pan to a bowl and set aside.
- If needed, add a tablespoon or two of oil back to the pan and sautée the minced shallots for a minute or two. Add 2-3 Tbsp of balsamic vinegar, and cook until most of the liquid is evaporated.
- Return the sprouts and bacon to the pan, toss to combine, and season to taste
I LOVEEEE brussel sprouts lately.
Leeann Marie, I had no idea that I could like them until Mike Tremoulet made them this way. So yummy!
Elaine Mesker-Garcia, today’s blog post is dedicated to YOU!!! 😀
I make Brussel sprouts all the time. Yum.
Woohoo! Thanks – recipe has been pinned to Pinterest!
I love them in any shape or form and have since a kid. They are awesome with bacon.
I was pleasantly surprised at how good brussel sprouts can be when I tried the at HEB’s cooking connection a while back. Delicious!
They are actually really good. I like ’em tossed with olive oil, minced garlic, and a bit of salt, then baked for about 10 minutes. So tasty!
Wendi Poole, ours have bacon! And after all, isn’t EVERYTHING better with bacon? 😉
Elissa Rïnehart, those sound really good! (Although I might toss in some bacon too!)
have eaten them everyday. still hate them. I like cabbage though…weird eh?
Bacon does make anything/everything better!!! But I like my brussel sprouts raw and crunchy.
personally I have found out I like them roasted… only now I cant buy them (except for slimy frozen) but at least I know I like them 🙂
Darren Zwinger, raw? Really? Raw? Hmm… not sure I could eat them that way!
@Christine: The other way I had them that I kind of liked was raw, shredded like in a salad. I like the roasted because they are crispy on the outside, al dente on the inside.
@coffeemike I loved brussels sprouts and spinach when I was a wee bairn.
The ceviche was such a hit, this is getting made this weekend! Thanks!
Muyiwa Adenubi, definitely worth it. Not much harder than the ceviche, either.
I think some of us could do with a couple of technique tips – while the ceviche recipe on the whole was easy, I know I botched the zesting. I have a zester, but it was super-messy.
Brussels Sprout Love is the best kind of love.
The problem is that most of us were forced to eat brussels sprouts as children, and they were either (a) canned or (b) at least seriously overcooked, e.g., bitter. So there. Thanks for posting, Michael. I’ll try them.
I LOVE BRUSSELS SPROUTS! how delicious!!
[…] reason that I pieced this all together? Brussels Sprouts. More specifically, Caramelized Brussels Sprouts with Bacon. Writing that post last night was like opening up a flood gate. I didn’t want to stop […]
Thanks for the recipe – I tend to go on the shorter time when cooking my vegetables because I don’t like them soggy, but that is a good tip with brussel sprouts and cooking them longer.