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 for Bacon Braised Brussels Sprouts 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.
Ingredients:
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- 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