“Eat your vegetables,” Mom always said.
Ok. Not my mom. But fictional moms said this, for sure, right?
Anyway, if this Brussels sprouts recipe had been served at family dinner tables, I guarantee you no one at all would need urging. Because it is absolutely scrumptious. Pretty easy, too. So, I saw a recipe online and adapted it so that I would like it better, and here’s what I came up with.
Cup of raw Brussels sprouts sliced thinly
2 slices thick bacon
1/3 cup diced onion
1 Tablespoon balsamic vinegar
1 Tablespoon maple syrup
Pepper to taste
Slice them thinly. These photos from the kitchen in our Santa Fe rental house in October.Wash and slice Brussels sprouts thinly. Discard the stems.
After slicing the Brussels sprouts thinly, dice the onion and set both vegetables aside, separately. You can actually slice both veggies in advance and refrigerate, but do not combine.
Use thick-sliced bacon.
If you’re vegetarian, skip the bacon. It’ll be a healthier dish. If you’re not, make sure it’s the thick bacon slices. Cook them up over medium heat then drain on some paper towels.
Reserve about 2 Tablespoons of the bacon grease in the pan and discard the rest.
Add the onions and cook on medium-high for about 2 minutes, then add the Brussels sprouts and some pepper to taste.
Toss them together in the pan and cook on medium-high for about a minute, and when you’ve got some steam, cover the pan and turn down to almost low so the veggies are steaming in the bacon grease. Toss every once in a while.
Midway, add balsamic and maple syrup. Toss, cover the pan and return to steaming.
When they are cooked to your preferred degree of doneness, and for us that would be really, REALLY tender, add the cooked bacon.
Toss it all together and serve immediately. This dish also reheats well after refrigeration.
It’s one of the most delicious Brussels sprouts recipes I’ve made and if you do the prep work in advance, easy to make for guests. Happy eating!