Happy new year, everyone! How is 2013 treating you so far? Good, I hope. Well, 2013 started out pretty great for me and my family! With the new year starts resolutions and all that fun stuff. How many of you have made new year's resolutions? Okay, for all of those hands raised, how many of you will actually keep them? Isn't it funny how everyone, myself included, has all these great plans to get in shape, eat right, get organized and all these other fun things but we never get that far before that resolution is out the window?
So did all of you have your black eyed peas, greens of some sort and corn bread on New Years? You know you're supposed to have all of those things for luck and money for the new year! Well, we had a delicious meal for new years packed full of all that stuff and then some. One of the sides we enjoyed was a brussel sprout gratin (recipe to come). Brussel sprouts are one of those veggies that have a bad name. Unfortunately, I think that they are one of those things that people eat only because they have to. I really think a lot more people would actually like brussel sprouts if they just tried them! We are among the minority when it comes to brussel sprouts, because we simply love them. Lately I've been trying to cook more and more variations of brussel sprouts, and try out different techniques and recipes using them.
This recipe comes together very quickly. The bacon is cooked until crisp then removed to drain. The thinly sliced brussel sprouts are then cooked in the bacon drippings, along with water for a very short time. After they are tender the bacon is crumbled over the sprouts, along with a drizzle of balsamic and lemon juice. A quick stir then season with salt and pepper and it's ready to be enjoyed. I love this recipe because it's simple, comes together quickly and it's delicous!
Sauteed Brussel Sprouts with Bacon
8 slices bacon
1 Pound brussel sprouts
Salt and freshly ground black pepper
2 Tbsp balsamic vinegar
1/4 Tsp fresh lemon juice
Wash brussel sprouts and trim off the ends. Using a sharp knife, or mandolin, thinly slice the brussel sprouts and set aside.
Place a large skillet over medium-low heat. Once the skillet is heated, place the bacon in the skillet and cook until crisp. Reserve the bacon drippings. Remove bacon to a paper towel lined plate and set aside. When bacon is cool enough to touch, crumble and return to plate.
Turn heat to medium. Place 1/4 cup of water in the pan with the bacon drippings. Add the sliced brussels sprouts along with salt and pepper and cover. Allow the brussel sprouts to cook until tender, about 5 minutes.
Remove pan from heat and add bacon, balsamic vinegar and lemon juice and stir to combine. Adjust seasonings, if needed and serve immediately.
Recipe source: adatped from "How to Cook Everything" by Mark Bittman