Brussels sprouts…they have to be one of the most hated vegetables on the planet (and yes there is an “s” at the end of Brussels, which is also capitalized, BTW). It ranks above broccoli, spinach, beets and lima beans as the most despised according to some polls I read. It’s not hard to see why. When prepared wrong, they can have a bitter, sulfur-y taste and a strong, unpleasant smell. To make matters worse, children are more sensitive to bitter flavors than adults. They often try them and the mindset that Brussels sprouts are “nasty” stick with them. They refuse to try them again and never realize that as their palates change, so might their view on these amazing vegetables. Yeah…I said amazing. I fell in to that same trap. Didn’t like them as a kid, figured I hated them as an adult.
Mrs. G and I have been married for three years. In that time, she has made them once. ONCE…and I think I gagged on them. Granted they were frozen. This past weekend we went to Dallas Farmer’s Market. While we were there, she spotted some nice looking sprouts. Knowing that she likes sprouts, I acquiesced to her desires while quietly thinking to myself that I would have to suffer because of it. Little did I know how wonderful they could be when prepared right.
Before we get on with the recipe, lets talk about the health benefits for a bit. Why should we eat this vegetable that is so hated? I won’t get all scientific on you. I’ll try and keep it simple. Brussels sprouts are loaded with fiber and protein and can be a low-calorie dish for starters. They also have potent anti-cancer properties and can boost DNA repair in cells. Still not convinced? They can help lower cholesterol, lower blood pressure, maintain low blood sugar, fight inflammation and aid in digestion. They are loaded with vitamins. One cup contains 20% of the Recommended Daily Allowance (RDA) of Vitamin A, 161% of Vitamin C and 273.5% of Vitamin K. Not to mention, they are loaded with folate and plenty of minerals like iron, copper and potassium. That’s just a few of the benefits of eating this little, miniature cabbage looking vegetable. If you need more, you can do some research of your own. For me? That’s plenty.
- 10 Brussels sprouts, cut in half with stem removed
- 2 strips of bacon
- 1 cup reduced sodium chicken broth
- 1/2 cup diced red onions (or shallots)
- olive oil
- salt and pepper to taste
- In a large skillet on medium high, fry up two pieces of bacon until brown and crisp. Remove and set aside.
- Add olive oil to the bacon grease and saute red onions until soft.
- Add in Brussels sprouts and saute until bright green and slightly softened. Season with salt and pepper.
- Add chicken broth and bring to a boil. Turn heat down to medium low, cover and allow to cook for 10 minutes.
- Meanwhile, cut bacon into small pieces. Add bacon to the sprouts after they have cooked for 10 minutes. Stir for 30 seconds and serve.
See? That wasn’t so hard was it?
How could it be bad seeing as how it has bacon it?
Who knew I could like Brussels sprouts so much? Not my Mom, that’s for sure. She once had me sit at the table for hours and hours upon end till I finished everything on my plate. I out lasted her and she finally caved in. But not now! Not with these tasty sprouts. We actually ate them twice this week! I requested Mrs. G make them again and take pictures so we could do a post about them because I liked them that much! I ask you…Nay, I implore you…if you think you hate Brussels sprouts and haven’t tried them in years and years, give them one more chance. Try this recipe out and let me know what you think.
I wonder…how can I turn this beautiful veggie into a dish prepared on the grill? This is gonna take some thought and research. Once I figure that out, I’ll let you know. 🙂