BB’s Brussel Sprouts

This is the perfect side dish for the Quail on Sage Cornbread Dressing. Dot never forced me to eat brussel sprouts as a child, so I don’t have any painful childhood food associations to overcome (unless we start talking about Vienna Sausage, but that’s another story). In any case, I think even the most scarred among you can get down on anything cooked in bacon grease.

1/2 package of bacon, chopped
1 lb of brussel sprouts, halved and trimmed
salt & pepper to taste

  1. Cook bacon in a skillet.  Once cooked remove bacon leaving grease in a pan.
  2. Throw sprouts in a the pan with the bacon grease and brown really well.  (The Chef reminds you to stand back here because it splatters quite a bit, so you might have to work in 2 batches. Safety first, y’all!)
  3. Once browned, place on a sheet pan and roast for 25 minutes at 400 degrees.
  4. Top with cooked chopped bacon and serve.

If you do it right these will come out tender on the outside and firm in the middle. And they’re even healthy because they’re green! Yeah, that’s right. It’s my life and you don’t know me. Move along.

And Burlison, The Chef would like to challenge you to a brussel sprout throwdown, so you are on notice.

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4 Comments

Filed under Comfort food, Side dishes, Southern food, Veggies

4 responses to “BB’s Brussel Sprouts

  1. Pingback: Quail on Sage Cornbread Dressing | Nummy Num Num

  2. The Burl

    The Burl’s Brussels:

    OK, first of all bacon is cheating. For MY succulent sprouts no meatery mayhem is required.

    Ingredients:
    1 pound Sprouts
    Olive Oil
    Kosher Salt
    Cracked Pepper
    3-5 Sprigs Fresh Thyme, chopped finely
    1/2 lemon

    Method:
    First you need to trim the little guys. Now don’t go too crazy or the whole thing will fall apart. Just trim the thinnest slice of the yucky brown off the ends. No more than 1/8 of an inch.

    Now cut them in half, lengthwise, and gently roll them around in a little oil, salt, pepper and the thyme.

    Place them cut side down on a large, oiled baking sheet (don’t be a jerk and crowd them), and roast for about 20min @400. You will know when they are done when the tops get brown and crispy.

    Finish with a squeeze of lemon and check seasoning level.

    I usually cook these with roasted reds and parsnips. More to come on that.

    Enjoy,
    Burlicious

  3. I like your assault on the bacon. That’s the way I would’ve gone too. I’ll be putting your recipe up on the blog in legitimate fashion shortly, so we’ll see what the masses have to say, but I think this deserves an old-fashioned in-person cook off, so details will be forthcoming.

  4. Danial

    hey! the blog is awesome! this chef is pretty awesome if i remember correctly. this is one of my favorite dishes of all time. its the only way to eat sprouts. I personally add about 3 TBSP of white wine to braise them in, helps cut the bitterness of the sprouts. well keep up the good work and I am looking forward to seeing more posts.

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