Saturday, August 27, 2016

The Very Best Brussels Sprouts

Fairly regularly, my students will ask what is in the lunch I brought that day. From time to time one or another will say Ewe! It may be mushrooms or mussels or even peas. When I ask, I often find they have never eaten the offending item. If they have eaten the item, my usual response is to tell them that they just haven't had them fixed right.

Brussels Sprouts rank high on the Ewe! list. Why? I do not know. Maybe they ran into soggy, over cooked sprouts at the Golden Corral? Maybe they were brainwashed?

Whatever the reason, this recipe is guaranteed to change anyone's mind about Brussels Sprouts. They don't look like Brussels Sprouts, they do not smell like boiled cabbage, and they have bacon! and pecans!


1 pound Brussels Sprouts, yellow or spotted leaves removed
1 small  leek
1/4 cup pecan bits
2 slices thick bacon, cut in quarter inch pieces
3 Tablespoons unsalted butter
salt and pepper


Top and tail the leek and slice it in half lengthwise. Turn the flat side down on the cutting board and slice each half in 1/8th inch rings.

Cut the Brussels Sprouts in half lengthwise and slice each half in 1/8th inch rings.

Roast the pecan pieces in a hot dry skillet until they become fragrant. Remove from the heat and salt them.

Slice the bacon.

Place the bacon in a cold non-stick skillet with 3 Tablespoons of water. Slowly cook the bacon over medium heat until nearly done and the water evaporates. Add the butter to the skillet and melt it. When it bubbles, add the leeks and saute' until they begin to soften. Add the Brussels Sprouts and pecan bits and saute' until the sprouts have wilted but remain dark green. Add 2 Tablespoons of water and cover the skillet to allow the steam to finish the root ends.

Adjust the salt and pepper and serve immediately.

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