Pan Roasted Brussel Sprouts

Not the way my mother cooked them!! Anything cooked in butter and bacon is delicious!!!  You cannot go wrong.  Well yea you can go wrong - don't use frozen ones.  Use fresh brussel sprouts to achieve the desired yumminess.  Please note for those taking Cholesterol medicines this is probably not the recipe for you.

Now for those that wish to indulge....  My love for brussel sprouts did not start until 2 years ago when I had them at Zaytania.  A couple months ago I had these vegetables again at Mike Isabella's Graffiato.  Delicious!!!  My quest began for the recipe to recreate this side dish.  My family balked at the idea of trying a new vegetable that looked like tiny cabbages.  To tell you the truth - my 13 year old still wishes I did not make this dish.  However she does eat them with her nose plugged - does that really do anything??  The crispiness of the outside of the brussel sprout and the tenderness inside really make this dish.  Try it out and you will realize that brussel sprouts aren't your least favorite veggie any more.


Recipe from: Food Network

Brussel Sprouts

Ingredients:
4 strips thick-cut bacon
2 tablespoons butter
1 pound Brussels sprouts, halved
1/2 large onion, chopped
Salt and freshly ground black pepper

Directions:
1.  Cook bacon in a large skillet over medium-high heat until crispy. Once it is crisy, remove and place on a paper towel to address remaining oil on the bacon.  Roughly chop the bacon and set aside.
2. Add the butter to the bacon fat to melt over high heat.
3. Add onions and Brussels Sprouts and cook, stirring occasionally, until sprouts are golden brown, 8 to 10 minutes.
4.  Season with salt and pepper, to taste, and toss bacon back into pan. Serve immediately.