This year Thanksgiving dinner, we invited our friends over, and our friend Kim brought some chopped-up, cooked vegetable stir fry. It looked very colorful and delicious, and when she told us it was Brussels sprouts with bacon, we were both amazed! It was actually delicious! She told us the secret of cooking Brussels sprouts is to chop them up, which eliminates the smell!
So I decided to give these cute looking veggies another chance. I found this very good Brussels sprouts recipe on Food Network and I cooked this for us tonight, we had it with roast chicken and it was a success.
I used more onion, added Lemon juice and Italian herbs, and successfully masked off the terrible bitter taste of Brussels sprouts. And of course the Bacon fat helps too. So don't be afraid of them anymore!
- 4 strips thick-cut bacon, diced
- 2 tablespoons butter
- 1 teaspoon of Italian herbs
- 1 pound Brussels sprouts, halved
- 1 large onion, chopped
- 2 teaspoons lemon juice
- Salt and Pepper to taste
- Bring a large pot of water to a boil. Cook the sprouts for 3 to 5 minutes. Drain.
- Cook bacon pieces in a large skillet over medium-high heat until crispy. Remove to a paper towel-lined plate
- In same pan (We want the bacon fat), melt butter over high heat. Add onion and cook until soft but not browned, about 2 minutes.
- Add the Brussels sprouts, and cook, tossing or stirring occasionally, until tender and warmed through, about 3 minutes. Season with salt and pepper and lemon juice
- Add the bacon pieces and toss. Serve immediately
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