Until I started writing this recipe, I hadn’t noticed there is an “s” at the end of Brussels. Or that the correct spelling requires a capital letter “B”. I imagine there is historical significance in the “s” and the “B” but I haven’t taken the time to find out. I will continue to use the correct spelling throughout this recipe, but I can’t say that this attention to detail will continue on to my own shopping list. Habits are hard to change, even after you have been shown the error of your ways! ?
I am a pretty good cook, so the idea that I am challenged to get this recipe right, drives me crazy. It is a tribute to my honesty to admit that I just can’t get my sprouts tender, and browned, at the same time by only sauteing. At the point the sprouts are browned, they are not as tender as I like them. When I extend the saute to tenderness, the browned crisp I am trying for has morphed to blackened Brussels. It has been a humbling experience for me, but I am okay with digesting a dose of humility now and again. And for those of you who are newly venturing into the art of dinner making, rest assured I am painfully aware of how frustrating it is to follow a recipe and not have it come out the way it is supposed to. Since I am not a newcomer to salvaging a “gone wrong” recipe, I have found a way around burned sprouts, a cheat let’s say, that we will add to the instructions. In this, as in all things, where there is a will, there is a way. Be persistent and you shall prevail my friends!
Now for the extensive shopping list
Here’s what YOU WILL NEED:
This is what Brussels sprouts look like when you buy them. As you can see they look like baby cabbages.
1 pound Brussels sprouts Try to pick out sprouts that are pretty similar in size for even cooking. If they are large, cut them in half lengthwise. |
| 4-5 strips of bacon or 2-3 tablespoons bacon fat (rendered from 4-5 strips of bacon) |
This is WHAT TO DO:
Prepare the Brussels sprouts.
Rinse off the sprouts. If there is an outside leaf that is browned or ripped, pick it off. The three sprouts in the first row have not been trimmed. The blunt end, where the sprout was picked, has dried and hardened. Cut the blunt end off. The four sprouts in the middle row have been trimmed. Trim as little of the stem as possible. When trimmed above the leaf line, the leaves of the sprout will fall apart. In the third row is a sprout trimmed above the bottom leaves, which fell off in the process. If some sprouts are substantially larger than others, cut them in half lengthwise so they will all cook uniformly.
Lay out 4 or 5 strips of bacon in a 10 or 12 inch heavy bottomed skillet and fry on medium high heat until most of the fat has rendered.
Fry some bacon. The rendered fat will flavor the Brussels sprouts.
Remove the bacon strips from the skillet after the fat has rendered and put aside. Add the sprouts to the bacon fat in the skillet and saute on medium high heat until sprouts are browned and tender. IF the sprouts are fully browned and the sprouts are not as tender as you would like, turn the heat to medium low and cover the skillet with a lid or aluminum foil. Basically, you will be steaming the sprouts until they are as tender as you want them. Steam the sprouts for two or three minutes, covered and undisturbed before checking. They probably will be done.
Here is the sticking point for me. Pun intended. Ricky’s sprouts are always perfectly tender when the sprouts are just lightly browned. But if your sprouts are past crispy and browned, and still not as tender as you would like, cover and steam them.
When the sprouts are as tender as you want them, break up the bacon strips, add them back into the pan and give it all a stir.
And this is why I continue to try to master this very simple recipe. I wish I could reach into the pan and eat one of these tender morsels right now. They are really good.
BRUSSELS SPROUTS FOR DINNER
Brussels Sprouts with Bacon
Ingredients
- 1 pound brussels sprouts
- 5 strips bacon or 3 tablespoons bacon fat
Instructions
Prepare Ingredients
- Wash the Brussels sprouts. Take off any scared, torn or dried leaves. Cut off the dried end of the stem. If the sprouts are big, cut them in half lengthwise to lessen the time it will take to cook.
Cooking Instructions
- On medium high heat, fry 5 strips of bacon in a skillet. When the bacon fat has rendered, remove the bacon and put it aside.
- Put the Brussels sprouts in the bacon drippings and saute until the outside leaves are browned to your liking, keeping in mind that crispy leaves are very tasty. When you are done browning, check to see if the sprouts are as tender as you would like. If not, cover the skillet and turn heat down to medium low. Steam for two or three minutes and check tenderness. Continue steaming if necessary until it's just the way you like it.
- Tear up the cooked bacon and add it to the sprouts and let them cook together for just a minute or two. Take them off the heat. They are ready eat.
Made this over the weekend and it was so delicious!!!
Thank you so much Christina for taking the time to write a comment. It is so exciting when we learn that someone has tried a recipe and liked it!