Monday, March 7, 2011

Tangy Baconated Brussels Sprouts

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.

I'd guess that everything pictured here is something you have in your own kitchen.

The first thing you want to do is cut your bacon into thick chunks and get them started in a pan over medium-high heat. Once the fat has rendered and the bacon is crisp, remove the bacon and save the fat.

While your bacon is cooking, multitask by cutting your onion in quarters. Cut two of the quarters into thin slices.

Toss the onions into the bacon fat.

See all those little yummy bits? That's bacon. Use a spoon to scrape up all the bits.

Continue to multitask by trimming the ends and old leaves off your sprouts. Cut the sprouts in half.

Then slice the sprouts, like you did the onions. Throw the sprouts in with the softening onions.

Once your sprouts have wilted, add a can of chicken broth. The broth will deglaze the rest of the bacon drippings from the pan and help your sprouts wilt down even more.

Add a splash of apple cider vinegar.

Add some maple, too, for a little sweetness.

Grab a spoon and scoop yourself a big tablespoonful of dijon mustard. I used the grainy kind, but if you have the smooth kind, that would be fine too.

Let everything simmer for at least 15 minutes so the flavors can come together.

Add your bacon back in.

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.

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