Wednesday, December 07, 2011

Autumn Bacon Brussel Sprouts

It's amazing how some things can conjure up such a vehement response. Things like okra, lutefisk, and fruitcake. Just thinking about sends shivers down your spine. yuck.

Another food that strikes fear into the hearts of many is brussel sprouts.

Most people think brussel sprouts are stinky, strong tasting, and slimy.

Well, I think I got something that will change your mind. But first let me share with you why you should try this recipe.

The first written reference to brussel sprouts was in 1587. Around this time they became popular across the Baltic countries. They are part of the same family as cabbage and broccoli. Brussel sprouts are grown in the Netherlands and Germany. California is also a large producer of brussel sprouts.

One cup of brussel sprouts has 16% of your daily fiber. It also has 273% of your daily vitamin K which is an antioxidant, an anti inflammatory, and helps brain and nerve function. It also has 161% of your daily recommended vitamin C.

Boiling removes a good amount of the anti cancer properties. However the loss of vitamins with steaming, roasting, and sauteing is minimal.

All this tells you that you should eat brussel sprouts. Now I'll tell you why you are going to want to.

This dish provides a hearty side with any kind of roasted meat. And I am telling you, it will convert even the most die hard veggie hater. The bacon adds a smoky balance to the Brussels, and the nutmeg gives a warm undertone to the dish.

Autumn Bacon Brussel Sprouts
Bacon, nutmeg, and Parmesan cheese elevate this
simple vegetable to an amazing side dish.
Serves 5

2 lbs. Brussel Sprouts, cleaned and the small leaves around the base removed
6 slices Bacon, diced
1/4 teaspoon Nutmeg
Parmesan Cheese

1. In a large hot saute pan, cook your bacon until most of the fat has rendered out.

2. While the bacon is rendering, prepare your brussel sprouts. First, slice off the base. Second, with the base on the board run your knife through the sprout starting on the right and moving to the left. This will give you lovely little ribbons of sprouts.

3. Add the sprouts to the bacon and fat. Toss until all the brussels are coated, saute for about 5 minutes.

4. Add the nutmeg. Toss. Salt and Pepper to taste. Cook for 3 or 4 more minutes. Shut off stove.

5. When serving top with freshly grated Parmesan.

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