The first time I tried brussel sprouts, I did NOT like them. It was the first time my husband cooked for me…a “healthy” meal consisting of macaroni and cheese with cut up hot dogs and brussel sprouts. I disliked them so much, I didn’t think I was going to be able to keep them down. And, I have a pork allergy!!! Since that time, I have come up with a recipe to make brussel sprouts delicious. If you think you don’t like brussel sprouts, you’ve never tried them this way.
First you need to rinse and halve the brussel sprouts and remove any loose leaves.
Next, melt some butter in a cast iron skillet and place the brussel sprouts cut side down. Cook them low and slow for 15 minutes being careful not to burn the butter.
After 15 minutes, turn the brussel sprouts and continue cooking approximately 5-10 more minutes until they are tender. While the brussel sprouts are cooking, in a separate pan, sauté some diced onion, some diced bacon, some chopped garlic, and some chopped sage until the onions are translucent and set aside.
When the brussel sprouts are tender, add the onion, bacon, garlic, and sage and drizzle in a little balsamic vinegar.
Finally, sprinkle with toasted nuts and parmesan cheese. This recipe will turn the pickiest eater into a lover of brussel sprouts!
- 1 pound brussel sprouts
- 2 Tbsp butter
- 1/2 onion, chopped
- 4 strips bacon, chopped
- 3 cloves garlic, chopped
- 3 sage leaves, chopped
- drizzle of balsamic vinegar
- salt to taste
- 4 Tbsp toasted nuts (I used pecans because that is what I had on hand)
- 1/4 Cup parmesan cheese, grated
- Clean and halve the brussel sprouts, removing any loose leaves
- On low heat, melt the butter in a cast iron skillet
- Put the brussel sprouts cut side down in the skillet
- Cook on low heat for 15 minutes
- Turn brussel sprouts and cook and additional 5-10 minutes until tender
- While brussel sprouts are cooking, saute onions, bacon, garlic, and sage until onions are translucent
- When brussel sprouts are tender, add onions, bacon, garlic, and sage
- Drizzle with balsamic vinegar
- Season to taste with salt
- Top with parmesan cheese and toasted nuts