I was definitely on the Brussels Sprouts Haters bandwagon… until I had them cooked properly. When cooked right, they are actually quite sweet and don’t have a stronger cabbage smell like I was subjected to as a child.
Plus, you know, bacon. Bacon makes everything better.
Getting the Brussels sprouts ready for cooking can be a little tedious since you need to trim off the stems, remove any wilted leaves and cut them in half so I usually prep them up to a day ahead of time or get someone to cut them while I work on other aspects of dinner.
In my opinion, though, they are definitely worth the effort. Plus, you know, bacon.
- 12 oz pkg of bacon, sliced into ½" slices
- 8 oz sliced white mushrooms
- 2 lbs fresh Brussels sprouts, ends cut off and sliced in half
- 1 tsp kosher salt
- 2-3 tsp balsamic vinegar or lemon juice
- In a large nonstick skillet over med-high heat, cook the bacon, stirring frequently until golden brown and slightly crisp, 5-7 minutes
- Add the mushrooms and cook, stirring occasionally until softened but not cooked all the way through, about 3-5 minutes.
- Add the Brussels sprouts and stir to coat with pan juices. Cooking, stirring occasionally, letting the Brussels sprouts blacken slightly, about 10 minutes. At this point, the sprouts should be bright green and still somewhat firm when you bite into one.
- Sprinkle with salt and balsamic or lemon juice and stir. Cover and cook until sprouts are soft but not mushy, about 3-5 minutes more. Add more salt and/or balsamic or lemon juice if needed.