Brussels sprouts never made an appearance in my household growing up, so I was never one of those children stricken with fear at the mention of their name. I needn't find inventive ways to dispose of them from my plate (and thank goodness because I had no pet to force feed them to under the table). It wasn't until fairly recently that this vegetable and I became acquainted. The Brussels sprout resembles in both looks and taste a tiny cabbage, and cabbage happens to be another vegetable that I am quite fond of. I believe this to be my first attempt at cooking Brussels sprouts at home and the result was quite lovely. After all, the addition of bacon takes any dish to the next taste level.
- 1 package of Brussels sprouts, outer leaves removed, washed, and quartered
- 4 slices of bacon, cut into strips
- balsamic vinegar
- In a large skillet, cook the bacon until its fat has been rendered and is crispy. Transfer bacon with a slotted spoon to a paper towel–lined dish to drain, leaving the fat in the pan.
- Sauté the Brussels sprouts in the bacon fat until tender (adding more fat if needed), seasoning with salt and pepper along the way.
- Drizzle with balsamic vinegar and toss.
- Transfer to a serving dish and add reserved bacon.