Brussels Sprouts. They’re an old fashioned vegetable that’s making a huge come back.
Comeback may seem like a weird word for a vegetable. When I was a kid, Brussels Sprouts were on the table for every Thanksgiving and Christmas… covered in a white sauce and topped with ground nutmeg. However in the past several weeks I’ve seen them on several different shows including Diners, Drive-Ins & Dives and Beat Bobby Flay. That’s a comeback.
As for my initial experience with Brussels sprouts…. First let me state for the record that I think that white sauce is a crime against food and should be banished from being served by itself. It’s what’s known as a “mother sauce” meaning that it’s used as a base to make other things. It should keep making other things and never be allowed to interact with food on its own. LOL
Second, when I was forced to try Brussels sprouts as a kid, I don’t think I ever actually tasted the vegetable, just the all consuming white sauce. It was so bad for me truly that I couldn’t watch that kids show on Nickelodeon back in the day when they slimed kids because it made me think of white sauce and then I could imagine eating it. As a result I spent the next 30 years missing out on this delicious, nutritious veggie because of how it was served. Okay, so enough of my childhood trauma….
Remarkably, the one who actually got me eating Brussels Sprouts was my daughter! If were possible to be a “vegeholic” this would be her. When she was two she actually turned down a hot fudge sundae for broccoli with cheese sauce. She thought about being a vegetarian once but then realized that she’d have to give up bacon, sausage, ham and barbecue. Kid is an amazing cook and it is her recipe I follow as my base.
Brussels sprouts are amazingly nutritious. Full of vitamin c, folic acid and loaded with antioxidants, a half cup serving has both 2 grams of fiber and 2 grams of protein. Try them out, I have every faith that you’ll love them as much as I do.
Kid’s Famous Brussels Sprouts
Ingredients & Directions:
- 1 bag frozen Brussels sprouts, cut in halves (or quarters depending on the size)
- 1/2 lb bacon, diced
- 1/2 small onion diced
- 2 large cloves of garlic, minced
- zest of one lemon
- Parmesan cheese, optional
Okay, you know the drill… dice and fry the bacon (you’ve noticed I do this a lot haven’t you?)
When the bacon is about half done, add the Brussel sprouts and onion. Stir occasionally for even cooking.
When the bacon is crisp, the sprouts should be fork tender and starting to brown. Push the sprouts to the sides of the pan and sprinkle zest over them; then and add the minced garlic to the empty center of the pan and saute for 1-2 more minutes. Cooked garlic has a nutty flavor, overcooked/burnt garlic tastes very bitter, this is why we add it at the end so we can maintain control of its flavor.
Top with Parmesan cheese if desired and serve. Enjoy!