Yeah I know, pretty blunt statement. But listen if my Mother, God rest her soul, would hear me utter that statement AND realize the following statements were true my Darling mother would first go tell me to wash my mouth out with soap for telling a lie. Then she would make me sit there and do it all over again and watch me.
She would NEVER believe the following:
- I, on purpose, bought brussels sprouts; and
- I took it upon myself to make them for dinner, and, NOT for guests; and
- big “AND” here… I ate every single one on my plate WITHOUT (here’s the biggie here) making the “icky these are gross and I’m gonna hurl” face; AND
- OMG.. yes I’m going to say this.. I LIKED THEM!
She would literally watch me eat them, staring so intently at my face waiting for the first shudder of ickiness. As a child I would play with the food or do the ol “Oh wow, what’s that out the window” as I try to make the dog eat it. Damn dog we had growing up hated them too! damn dog! LOL
But yeah, I made them for dinner tonight they were actually really good. Now don’t get all excited as I did, I think, kill any brussel sprout taste with everything else I added but nonetheless I ate every last one. Mr. Fantabulous LOOOOOOOOOOOOOOOOOOVED them. Only to go “lip smack, lip smack, lip smack” what’s that taste honey? Is thatBACON in it??? *giggle* The man loathes bacon. I mean he’d rather gnaw on a shoe thaneat it. It’s not that he doesn’t like the taste but he hates the fact that it’s sooooooooooo unhealthy. I reminded him that in order for me like these little green things, I need to take baby steps. And well, bacon goes with EVERYTHING. Yes, even chocolate! I’ll have to share my recipe for candied bacon chocolate cookies one day – remind me.
So yeah I would so definitely make this again, same way and yes, with the bacon.Print
- 10 brussel sprouts, tips cut off and halved length-wise
- 4 strips of bacon cut in small pieces (try to use turkey bacon or lean center cut to reduce the fat)
- 1 medium size yellow onion cut into rings
- 2 tablespoon butter, unsalted
- 1/2 teaspoon salt
- 1 teaspoon pepper
- 2 medium potatoes, sliced into 1/4” slices – skin on
- 3–4 tablespoon olive oil
- 2 teaspoon grated Parmesan cheese
- With the heat set to medium, cook the bacon until crisp in a saute pan. Once the bacon is done, remove from the pan leaving the bacon grease behind. Add the onion slices and halved sprouts to the dish. Add in the olive oil and butter.
- Reduce heat to medium-low and cover with a lid. You just want to steam the brussel sprouts till barely soft. ~5-6 minutes. Uncover and add the slices of potatoes putting the onions and brussel sprouts on top of the slices. Add the salt and pepper and turn the heat back up to medium. After 5-7 minutes, flip the potatoes when they are crisp-looking. Cook for an additional 5-7 minutes or until the potatoes are crisp on both sides and the brussel sprouts are fork tender. Remove from heat and add the cooked bacon in. Stir to combine. Garnish with Parmesan cheese.
Tonight I served this with Chicken in a Butter Thyme Sauce and Brown Rice.