Wednesday, March 14, 2012

Sauteed brussels sprouts with bacon

My family never ate brussels sprouts while I was growing up, so I never had the same averse reaction to them as most other people I know. (But rest assured we had tons of other dinner items I probably found as equally horrifying — stingray, anyone?) When I'd see them at the grocery store, I'd ask my mom about them because I loved their miniature cabbage shape, but she'd always push the cart right past them. After a life devoid of these veggies for the past few decades, they didn't make their way back onto my radar until just this year. In January I had the best brussels sprouts I've ever tasted at Murray Circle and then had wonderfully crispy brussels sprouts at Nick's earlier this month. How could I be such a fan and not have known it all these years? I came across this brussels sprouts with bacon recipe in Bon Appetit and knew I had to make it. They were easy to whip up, and the end result was a tasty gourmet vegetable that even Alan liked. These are my new favorite vegetable and side dish. 

 {photos by Quiet Like Horses}

1 comment:

Sophie Tung said...

I love how cute brussel sprouts are too! Little cabbage heads indeed :) For this recipe, do you think cooking in a cast iron skillet is really important? Your pics make them look super tasty and I've been curious about their flavor. Most people would think we're crazy haha

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