Brussels Sprouts...the tasty way.

Brussels sprouts are gross.  There, I said it.  Nasty, bitter, earthy - blech!  Somehow, though, we keep coming back for more.  Why?  Some odd types do like the natural flavor, but what I think most of us appreciate about these annoying little green balls that have haunted us since our childhood is the texture. That leafy thickness. That subtle crunch between our molars. That feeling of healthiness and that one is doing the right thing with each swallow.

make your brussels sprouts palatable and pretty with
bacon and onion

Mom has always made them with butter, salt and pepper. Tonight, when she announced their inclusion into our impending meal, I refused to stand by while they were forced on us so un-doctored. So I took over and showed mom a new trick.

A few months ago S & I discovered a miraculously simple way to make Brussels sprouts downright delectable. The secret: bacon. Of course. Slice an onion thinly, chop a rasher or two of bacon into small pieces, sauté with a dash of olive oil & red pepper flakes.  Boil the sprouts in plenty of salt and once drained add them to the onions and bacon, sauté to a crisp for 5 mins and serve.  Done.  

Angst no more over Brussels sprouts. Here's the recipe.