I made my weekly trip to Reading Terminal’s Iovine Brothers Produce and noticed huge display of Brussels sprouts. I honestly don’t think I’ve ever had Brussels sprouts and felt the need to try them out. I always feel bad for Brussels sprouts, everyone always hates on them. Essentially tiny cabbages (in look and taste), Brussels sprouts are loaded with antioxidants, vitamins C and A, and cancer fighting properties. I may or may not have negated a lot of the benefits of these little guys in my cooking preparation though, so I hope to make a healthier version in the coming weeks.
As a heads up, Brussels sprouts should most certainly not be overcooked; they begin to release a sulfur odor which will really ruin your appetite.
This recipe is a good introduction to Brussels sprouts in my opinion. It includes bacon, and honestly, what isn’t better with bacon? I used a recipe from foodnetwork.com as a base, and just changed the recipe to fit my tastes and what was in my fridge. The original recipe can be found here.
- 1 lb Brussels sprouts (washed & quartered. stems removed)
- 2 slices of bacon cut into smaller pieces
- 3 cloves minced garlic, divided
- 2 tablespoons chopped fresh parsley, divided
- 2 cups chicken broth
- Salt, to taste
- Pepper, to taste
- 1 tablespoon balsamic vinegar
- ¼ cup grated or shaved Parmigiano Reggiano cheese
- ½ cup panko bread crumbs
- Extra-virgin olive oil
Preheat the oven to 350 degrees F. While the oven is preheating, cook bacon over medium-high heat in a large sauté pan for two to three minutes until fat renders. Add one minced garlic clove, one tablespoon parsley and the Brussels sprouts to the pan, cooking for about 5 minutes or until the Brussels sprouts begin to brown.
Add the stock and reduce heat to a simmer. Add salt and pepper to taste, cover, and simmer for 12 to 15 minutes until tender. Remove lid and add vinegar, allowing the liquid to reduce until syrupy, 2 to 3 minutes.
When the Brussels sprouts are finished cooking, and the liquid has reduced, place the mixture into an oven safe dish or cookie sheet. Add the bread crumb mixture and toss. Place in the oven for 10 to 15 minutes or until crispy.
I decided to try this recipe out on my boyfriend. After housing almost a pound of them (which was all I made) he asked for more so I’ll definitely be making this again! This would also work great as a side dish at Thanksgiving.