Brussel sprouts are one of those veggies that it is so easy to hate on. I love brussel sprouts and even I do it. When teasing Jax about yucky food it is usually a toss-up whether I say liver and onions or brussel sprouts. Honestly, I can't say I've ever even had liver and onions. So I may love that too. What I do know is when Jax tried these, he was quite surprised that he likes brussel sprouts. Now it won't be nearly as fun to tease him!
We grew some in our garden last year and they actually turned out better than expected. It is funny to see all those little balls growing up the stalk. Most of them stayed much smaller than what you find at the grocery store, with only a dozen or two of the larger ones. But the small ones were delicious too. We anxiously awaited the frost last fall so that we could harvest some sprouts!
We really enjoy oven roasted brussel sprouts as well. Just halved and tossed with some olive oil, salt and pepper. They get that little bit of char and have such a great texture. Yum! But bacon makes everything better. Am I right? So, these pan roasted brussel sprouts take the cake as our favorite. Occasionally I drizzle a bit of balsalmic or something on them to change the flavor, but really we like it this way best!
Pan Roasted Brussel Sprouts
5 strips bacon, a sweet and smoky bacon works great
1 medium onion, chopped
1 pound brussel sprouts, cleaned and halved
salt and pepper
- In large skillet, cook bacon until crisp. Remove from pan, roughly chop and set aside.
- Cook the onion and brussel sprouts for about 10 in the bacon grease over medium-high heat. Stir occasionally, but you want to let them take on some color.
- Once the brussel sprouts are cooked through (they should still have some texture, but not feel like you are chewing raw cabbage). Season with salt and pepper and stir in chopped bacon.
- Serve immediately.
Shared at Meal Plan Monday