Don’t Like Brussels Sprouts? Try This Recipe.

29 Nov

The perfect winter side dish!

I’ve always been a fan of Brussels sprouts, even when my sisters weren’t. They’re like little cabbages! What’s not to like? Well, it seems that sprouts of the Brussels variety are still much maligned, and I was happy when The Pater requested them for my contribution to our Thanksgiving meal (held unconventionally on Saturday this year). The Husband was doubly excited—it’s possibly his favorite vegetable dish I make.

Since there was only going to be one vegetarian in the group this year, I decided to add bacon to the original recipe that I cobbled together from a 101cookbooks.com recipe. Hers called for tofu and a different nut, but I like this one best. For vegetarians/vegans, omit the bacon (natch!) and just start with the garlic step. You won’t be disappointed, and if you are, please comment below so I can apologize directly.

On the stove. This is at The Pater's house on Thanksgiving. His Thermador range would take up my entire kitchen!

These go great with any kind of meat as a side dish, from beef and lamb to pork and chicken. Clearly, it goes with turkey too, as we had it with a deliciously brined turkey on Saturday. There’s little prep and the recipe goes quite quickly, so don’t make them until you are ready to serve them. Otherwise they go all mushy and get that weird flavor that nobody likes.

If you are veggie, then you can add tofu to make it a main dish, or use it as a side dish to your favorite protein or vegan moussaka. And if you wanted to use fakin’ bacon or even veggie sausage, I’d say that was a fantastic idea!

Brussels Sprouts with Apple, Garlic and Almonds

1 lb. Brussels sprouts
3 cloves garlic, peeled and sliced thinly lengthwise
1/3 cup slivered almonds, toasted
1 Granny Smith apple
2 oz. bacon, cut into chunks*
Olive oil
Sea salt
Freshly ground black pepper

Wash and clear off any of the dodgy leaves from the outside of the sprouts, then trim off the bottom. Slice lengthwise into at least three pieces, if not four, depending on how big they are. Set aside.

Please don't burn the garlic—you want it caramelized, not burnt.

Heat a tablespoon of olive oil in a large, deep frying pan; I like one with high sides so I can really stir the sprouts. Add the bacon, if using, and cook until crispy. This might take 10 minutes. Take out the bacon and set aside. Add the garlic, and stir, keeping a close eye on the pan so that the garlic browns, but doesn’t burn. Remove from the pan.

This next bit doesn’t take long at all, so do this right before serving. Make sure the fat in the pan is pretty hot, and add the sprouts. Don’t stir them too much, as you want to get some crisp on them. After about 5 minutes, when the sprouts are turning a bright green, add the apple and stir. Cook for another 3 minutes, then add the garlic and bacon back to the pan.

Season to your taste; try not to over salt, as the bacon will add a salty flavor. If you’re not using bacon, then you probably want to be generous with the salt. Add the almonds right before serving, as you don’t want them to lose their crunch.

I dare you not to like these, with or without bacon!

*I used a chunk of salt pork I found at Whole Foods, but you can use thick-cut bacon or pancetta instead.

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16 Responses to “Don’t Like Brussels Sprouts? Try This Recipe.”

  1. Laura (sister) November 30, 2011 at 6:35 pm #

    Ok…… I made the Brussels Sprouts tonight for my husband and he LOVED them! I tried them as well and I have to say they are pretty good.

    • tinykitchenstories December 1, 2011 at 6:15 am #

      Thank Jack for me–so glad he liked them! And I know you’re not a fan, so I appreciate you at least tried them 🙂

  2. Mama's Gotta Bake December 1, 2011 at 4:36 pm #

    Well, I do like Brussels sprouts, so I will give it a try! Yours look great.

    • tinykitchenstories December 28, 2011 at 4:17 pm #

      Have you tried them yet? I’d love to hear what you think. And thanks for your apple-pie inspiration—will be posting a few recipes soon!

  3. Somer May 17, 2012 at 2:52 pm #

    That does look delicious, and the granny smith apple addition? Shazzam! I have that same glass snapware, now we have to be friends 😉

    • tinykitchenstories May 17, 2012 at 2:55 pm #

      Absolutely we have to be friends! We can think of different ways to combine Brussels sprouts, vegan food and snapware. It will be legendary! 🙂
      And I hope you like the recipe! It’s one of The Husband’s faves.

      • Somer May 17, 2012 at 3:00 pm #

        Following now you darling creature 😉 I love your gravatar!

        • tinykitchenstories May 17, 2012 at 3:03 pm #

          Thanks! My friend sketched it in about 15 minutes: Average Joe Art. He’s awesome. And I like it better than any pic of me, so I use it all the time… 🙂

          Thanks for the follow too! I look forward to keeping up with your posts!

          • Somer May 17, 2012 at 3:07 pm #

            Too cool. Yeah for bloggie friends! It’s opened up a whole new world of vegan fare for me! 😉

          • tinykitchenstories May 17, 2012 at 3:09 pm #

            I totally agree! It’s like having a new group of friends! 🙂

          • Somer May 17, 2012 at 3:19 pm #

            Woot Woot!

          • tinykitchenstories May 18, 2012 at 9:18 am #

            Love the new pic!

          • Somer May 18, 2012 at 9:30 am #

            Thanks!!! That was taken during a half last month.

            I read your post about having to throw in the towel on running and it nearly made me cry for you. Running is my lifeline. Hopefully your injury will heal and you can resume longer distances some day.

          • tinykitchenstories May 18, 2012 at 9:47 am #

            It really was a hard decision. But man, those last 5 miles of that 11 mile run were just too painful! I’m going to try some yoga for a while and try to come back to running. The thing that killed me is that here I am, willing to go out and run for miles (while others sit on their butts), and my body says NO. COME ON!!!
            So run a few long ones for me! Thanks for the support and empathy. It really helps.

Trackbacks/Pingbacks

  1. Festive Holiday Pies with Chili, Cheese, Bacon, Apple and More! « tinykitchenstories - January 1, 2012

    […] 1 cup all-purpose flour 1/4 cup butter, diced 1/2 lb. meaty bacon (I used the salt pork, as in the Brussels sprouts recipe) 1/4 cup finely chopped, toasted slivered almonds (You can substitute […]

  2. Thai-Flavored Pork Meatballs (Paleo & Gluten-Free) « tinykitchenstories - November 25, 2012

    […] this year—I didn’t have to make anything for the two Thanksgiving meals we had except my Brussels sprouts—so the Tiny Kitchen has been a bit […]

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