Brussels Sprouts, my way.

My kids are adventurous eaters. They have to be, I’m their mom! From early on they have eaten a lot of food most kids do not like. A friend of mine joked once that I had no food to scare my kids with like she does. She uses the Brussels Sprouts Threat if he doesn’t eat what is on his plate. Kid finishes his dinner and there are no evil sprouts on the menu anytime. There was a brief spell where both kids decided not to like Brussels Sprouts the way they were cooked when I was growing up. Got to admit, just boiled they do not hold a lot of appeal for me either.
I’m not sure when it was decided they should be pan roasted but over time this dish (and many variations of it) has replaced cooked Brussels Sprouts. My kids love it and it makes a flavorful vegetable dish that only looks like you slaved hard over it.

Brussels Sprouts with bacon and almonds
pound to 1 1/5 pound Brussels Sprouts
4-6 strips bacon cut small
2 tbs slivered almonds
2tbs butter
1tsp salt
1/4 tsp nutmeg

Clean Sprouts and quickly blanch them in hot water for about 5 minutes.
Fill a bowl with cold water and some ice cubes and put drained Sprouts in bowl, this will keep the nice green color.
In a saute pan brown bacon bits, drain liquid and add butter and sprouts.
salt the sprouts, tasting one to make sure it is seasoned well.
after 5 minutes add the almonds and the nutmeg.
the sprouts should look golden, takes about 5-7 minutes.


Picture courtesy of Jeffrey Aiello

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