Brussels Sprouts, Pimped Out!

Brussels sprouts are a notoriously-abused vegetable, which, through no fault of the humble sprout, causes some people to swear them off entirely. I've served this dish to notorious vegetable-haters and picky eaters, as well as people who were pretty sure they weren't that fond of the brussels sprout but put up with it from time to time. But when I serve this, everyone wants some and they actually finish it. I find myself not even wanting to cook brussels sprouts any other way after trying this! One problem with seasoning brussels sprouts is that it's very difficult to penetrate the center of the sprout. This is fixed by slicing the sprouts as if they were small cabbages. There can be a slight bitter taste that the cook must overcome, which is why brussels sprouts will sometimes be balanced with something sweet or savory, like a little brown sugar or balsamic vinegar. Bacon is a popular addition to brussels sprouts, and this recipe is no exception. However, if you'd like to stay vegan, omit the bacon and switch the butter for olive oil.


Ingredients:

about 25-30 fresh brussels sprouts (select small ones for less bitterness)
1 sweet onion
4 strips of bacon
1 1/2 cups fresh mushrooms (oyster, baby portobello, shiitake)
2 tbsp butter
1 tbsp olive oil
1 1/2 tbsp brown sugar
2 tbsp good balsamic vinegar
kosher salt
freshly ground black pepper


Start by dicing your onion into bite-sized pieces, and cook them in a large pan over low heat with 1 1/2 tbsp of butter, 1/2 tbsp olive oil and a dash of salt. 

Stir occasionally and make sure they don't scorch. You want them to slowly turn brown and sweet. Next, begin cooking your bacon strips until firm and crispy using whatever method you prefer (microwave, stove, oven are all fine). The bacon should be crispy enough to chop easily. Some people may prefer to cook the bacon first and then cook the vegetables in the bacon fat, but I actually prefer to cook it separately. Sometimes the bacon grease can get too hot and taste a little scorched if you're not really careful, but experiment and see what you like. When the bacon is done, chop it into bits and set it aside. Remember to keep checking your onions.

Meanwhile, rinse and inspect your brussels sprouts, using a good knife to remove any funky brown spots that you don't like. This part isn't actually too important but it might make you feel good, and that's all that matters. Slice the brussels sprouts as thin as you can and set them aside. Remember to go check your onions! 

Next, dampen a towel and wipe any specks of dirt from your mushrooms. Rinsing mushrooms isn't the best method because they can act like sponges and retain too much water. Slice them up and set them aside. 

When the onions are starting to turn a golden color, add the mushrooms, along with the remaining butter and olive oil and another dash of salt and pepper. Cook the onions and mushrooms over medium heat for another 5 to 10 minutes, adding extra olive oil if necessary. You can't really overcook the onions and mushrooms at this point because they're pretty forgiving vegetables. Add the brussels sprouts to the onions and mushrooms and cook for an additional 7-10 minutes, or until they begin to wilt and change color. This is also when you should add your bacon. 

Your brussels sprouts should be tender but remain crunchy, and they're difficult to overcook using this method. Lastly, add the brown sugar and balsamic, adding additional salt and pepper to taste.  

 

With the help of things like brown sugar and bacon, any bitterness is completely cut out and it's as if you turned brussels sprouts into some kind of vegetable candy. I figure if this dish can't get you to like brussels sprouts, then nothing will! I hope you give it a try and enjoy it as much as my family does.