Once, a not so welcome dinner guest, suddenly becomes acceptable. Don’t be disgusted. When brussels sprouts are cooked right, they are very tasty and flavorful. Those of you who are turning up your nose at this entry will be surprised at this recipe and it may change your mind about them. They’ve been with America since about the 1800s and they were brought over by the French and first raised in New Orleans. Now, tell me how that combination can be bad. You got longevity, the French and New Orleans. You owe it to yourself to give it another try.
I have loved them all my life. Most people I know can’t say that. In fact, most people I know despise them, until they taste this recipe. Those who give me that solemn, you’re-kidding-me look when I put them on the table next to them and they act like they have to sit next to an uninvited houseguest, begrudgingly and rather shamefully confide, “Ok, they’re good thisss way.”
12 brussels sprouts
2 swirls olive oil
1 C. thinly sliced red onion
2 T. chopped bacon bits
2 T. balsamic vinegar
salt and pepper to taste
Clean brussels sprouts and discard any brown or yellowing leaves. Place them in a microwave safe bowl and cover them with cold water. Microwave for 6 to 7 minutes to par cook. Remove from microwave and drain. Pat them dry with a paper towel. Slice each of them in half.
Heat olive oil in skillet on high and when oil is hot, add brussels sprouts being careful that you are not splashing hot oil out of the pan. Sear for two minutes. Stir and add sliced red onions and bacon bits to pan. Give them a stir and sear for two more minutes. Remove pan from heat and add the balsamic vinegar and stir gently to coat. Salt and pepper to taste. Enjoy hot!
Cook’s note: If you want to spice this up a little bit, add about 1/2 t. red pepper flakes when you add the onion.