Still think you don't like brussels sprouts? Did I not convince you with Balsamic Roasted Brussels Sprouts? Well, here's a second shot. These sprouts end up more like a hot cole slaw, studded with bacon and flavored with dijon mustard, maple syrup, and a splash of apple cider vinegar. These are by far the best brussels sprouts I have ever eaten. Even Mr. Kim Chee admits that he loves them.
Let everything simmer for at least 15 minutes so the flavors can come together.
Your family won't know what hit them. Seriously, I could eat a bowl full of these sprouts for dinner and be satisfied! Try them today, and you will be a convert forever.
Recipe: Tangy Baconated Brussels Sprouts
6 slices thick-sliced bacon, roughly chopped
1/2 onion, sliced
3/4-1 lb. brussels sprouts, trimmed and sliced
1 can chicken broth
1 tbsp. apple cider vinegar
1 tbsp. maple syrup
1 tbsp. dijon mustard
In a large pan, render bacon over medium heat. When bacon is crisp, remove from pan.
In the same pan, cook onion until slightly softened. Add brussels sprouts and saute for about 5 minutes.
Pour chicken broth into pan, scraping any bits of bacon off the pan's bottom. Add cider vinegar, maple syrup, and dijon mustard. Let simmer for at least 15 minutes.
Add bacon back into pan; stir. Serve.