Unlike all my American friends I’ve spoken to about them, mis padres never attempted to feed us brussels sprouts. The first time I tasted them was just 4 months ago. I was inspired/determined to try them and doggone it, I was going to like them. Initially, I prepared them by only boiling them, but just did not like something about them – it was as if they made my tongue kinda numb and had a soft texture. I decided to play around with my preparation and came up with this, which I love! They are like tiny, flavorful, toothsome cabbages, sautéed to caramelized perfection.
Brussels Sprouts with Bacon
- 20 Brussels Sprouts
- 4 Thick bacon strips, chopped into bite-sized pieces
- Zest of one lemon
- 2 Pinches of salt
- 4-5 Turns of a pepper grinder
Tear off any loose outer leaves from the brussels sprouts and cut an “x” through the bottom of the stems, but not through the bulb.
Bring a 2 quart saucepan of water and a pinch of salt to a rolling boil. Add sprouts into the boiling water and allow to cook until they turn bright green, about 4 minutes.
Drain and set the sprouts aside onto a cutting board to cool slightly.
Cut the sprouts in half lengthwise.
Place bacon pieces into a frying pan over medium heat and cook thoroughly, stirring occasionally. Place the sprouts into the pan and toss with the bacon pieces. Occasionally stir to allow sprouts to brown evenly.
When all sprouts are lightly browned, sprinkle a pinch of salt and add pepper and lemon zest, then toss.