A Great Side Dish for the Holidays
You’re gonna love these two recipes!
I get it. Maybe you had a bad experience with brussel sprouts. Me, too. Overcooking brussel sprouts can bring out the worst in them. Tough, chewey, and bitter. But tender brussel sprouts with the right ingredients can be quite delightful, and they’re good for you. Here are two brussel sprouts recipes that you’re going to love.
Brussel Sprouts with Bacon
~2 lbs brussel sprouts
~1/4 pound bacon, diced
handful of pecan pieces
2 tablespoons maple syrup (optional)
salt and pepper to taste
- Cut the stems from the brussel sprouts, deeply scoring the sprouts, or cutting in half. Discard the stems.
- Steam the brussel sprouts until they just start to change color and turn translucent, about 10 minutes. They should still be a bright, bright green when you remove them.
- Add the bacon pieces to a pan with about 1/4 cup water. Cook on medium-high heat until the water evaporates, then on medium heat, stirring occasionally.
- Add the brussel sprouts to the pan and fry in the bacon fat, stirring every 2-3 minutes, until they are golden brown on most sides. Add the pecans, salt, pepper, and, if using, the maple syrup, and fry for another 2 minutes or so, stirring constantly.
- Serve and enjoy!
Recipe from TheMinimilistGourmand.wordpress.com
Grilled Brussel Sprouts.
This recipe comes from Coyote Grills with credit to averagebetty.com
Ingredients for Grilled Brussels Sprouts:
12 Brussels Sprouts
1 TBSP olive oil
Salt & pepper to taste
Balsamic Dressing for drizzling
Grated Parmesan Cheese for sprinkling
Serves four as a side dish or eight as an appetizer. Cooking time is based on desired tenderness. I prefer the exterior mostly soft with a slightly crunchy interior.
1) Preheat grill to medium-high.
2) Wash the sprouts and discard any damaged looking leaves.
3) Cut off the tip of the stem and slice each sprout in half.
4) Toss with olive oil, salt and pepper.
5) Place onto preheated grill and cook until seared on both sides, about 8-10 minutes total.
6) Remove from the grill, drizzle with Balsamic Dressing and sprinkle with Parmesan Cheese.
Balsamic Dressing Recipe
1/4 cup balsamic vinegar
3/4 cup olive oil
1 teaspoon garlic powder
1 TBSP dijon mustard
1 TBSP honey
1/8 teaspoon dried Italian herb blend (such as basil, oregano and thyme)
Pinch crushed red pepper flakes
Salt & pepper to taste
Makes about 1 cup of dressing. The classic ratio for vinaigrette is 3 parts oil to one part vinegar; adjust oil and vinegar levels to suite your taste. Experiment with different vinegars such as red wine or rice for a varied taste. Store in a sealed container, up to a week, in the refrigerator.
Combine all ingredients in a jar and shake well.
Enjoy these tasty brussel sprouts, and visit our blog often for chat about food and wine, appliances, plumbing fixtures, home improvement, and more.