Wednesday, October 26, 2011

Don't Knock The Sprouts, Kids

Okay, I can't totally blame someone whose first reaction to brussel sprouts is "yuck." If anyone offered me some sprouts when I was younger my response would have been something along the lines of "that's nasty." But I was oh so wrong. In fact, brussel sprouts are freaking delicious especially if you roast them in a pan with a little olive oil. Who knew that something with such a bad connotation could be so yummy. I'm sharing a recipe that I liked and will hopefully get you to start loving brussel sprouts if you don't already.

Brussel Sprouts Hash
as seen in the AJC - serves 4

1 lb. brussel sprouts, rinsed, dried, ends removed
1/4 lb. bacon, diced
2 Tbsp unsalted butter
1 sweet onion, sliced
1 Fuji apple, peeled and diced
2 Tbsp apple cider vinegar
1 cup low-sodium vegetable stock


Cut sprouts in half and slice.  Set aside.

In a large pan/skillet, cook bacon over medium-high heat until crisp. Set cooked bacon aside.

Add butter to the pan. Once the butter stops foaming, add the onion and cook until lightly browned about 7 minutes.

Add sprouts and toss. Cook until sprouts begin to brown. Then add the apple.

Stir in the vinegar to scrape brown bits off the pan. Add stock and cook until almost all liquid is reduced.  Add bacon and season with salt and pepper before serving.

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