On the Menu: Brussel Sprouts + Bacon

It's that vegetable you always hated, yet the one your mother always made you eat. And nothing against your mother's cooking, but you probably remember it as plain, bland, and brussely. Well turn your nose up no more, because my brussel sprouts involve bacon.

I found a recipe for this attached to a bottle of wine, but what I ended up making just followed the recipe loosely. (In all honestly, that's how I "follow" 99% of recipes.) So here's what I did:

They're bright! And spring-esque!

Take your desired quantity of fresh brussel sprouts (I had a smallish bundle, maybe 1 lb.) and cut off the tips of the stalks, pulling any wilted leaves off that may be on the outside. Don't cut the stalks too short or the leaves will just keep falling off. Cut medium to large sprouts in half. Also set the oven to 425 degrees.

Next, blanch them for 3-4 minutes and then shock them in a bowl of ice water to stop the cooking process. There's more cooking to be done on them, so you don't want them to get too soft too soon. While they are blanching, cook the bacon (I used 4 strips cut in half) on the stovetop until it's nice and crispy then set it out on a paper towel. Also chop about 1/2 of a large yellow onion.

Drain the water out from the sprouts when they are no longer hot, and let them sit. Drain most of the grease from the bacon skillet, leaving just enough to coat the pan. Sauté the onions in the pan for just a minute or two (don't let them get too soft), then add the brussel sprouts and toss everything together for another minute.

Line a baking sheet with aluminum foil and spread the mixture evenly. (I brushed a light coating of olive oil on the foil before adding the mixture, but there was probably enough protection from the bacon grease that I didn't need to.)

Place on a rack in the oven about 3/4 of the way up, or in the center if you want a little more blackening. Roast for about 15 minutes or until the onions and outside of the sprouts start to brown and are slightly soft when stuck with a fork.

The bacon should be cool enough by now to crumble it, so you can get that ready while the rest is in the oven. When the sprouts are to your satisfaction, collect them into a bowl and toss with the bacon bits. Cover with foil until ready to serve - they won't stay hot for long!

For tonight's dinner they accompanied stovetop grilled chicken breasts coated with a balsamic peach preserve glaze, which was served over white rice seasoned with a touch of garlic and herbs provence. I had planned to serve wild rice instead, but I discovered that we were out when I looked in the pantry. Adjust and adapt!

And while it is the least becoming picture of them all, there is the finished product. The dish passed the husband test with flying colors, which is really saying something when we're talking about a man who thought he hated brussel sprouts. And so did I. But bacon and onions can't fix anything...said no one ever.