Being adventurous and trying new things is good while on the other hand, it can be down right scary. As a parent, I want my son to know it is good to be adventurous and try new things. Let me tell you, this recipe, Sauteed Brussels Sprouts is an adventure you want to take.
Brussels sprouts are a new favorite vegetable for our family. Being real here… I never tasted them until about a month ago and I was pleasantly surprised that I actually liked them. I have my sister, Lisa, to thank for getting me hooked on these little green gems.
For several years I have heard her talk about Brussels sprouts and asparagus and I finally got tired of hearing about them and decided it was time to do something about it. I bought a pound of asparagus and was able to find loose Brussels sprouts and bought six. Yeah, I did not want to spend a lot of money on something I was afraid no one would like, so six it was. I called Lisa and she told me both ways she cooks her sprouts and I went from there to create our new favorite side dish. The Brussels sprouts won hands down and the asparagus was okay, but it was NOT our favorite. (I may have to get a little creative with the asparagus and give them a try again.) When she heard about our new-found love, she was happy and she now has my recipe for Sauteed Brussels Sprouts.
I test my Brussels sprouts while they are cooking to make sure they are cooked perfectly. Under-cooked and overcooked Brussels sprouts are awful. Make sure you time them perfectly.
Sauteed Brussels Sprouts
- 1 pound Brussels Sprouts
- 4-6 slices bacon
- 1-2 Tablespoons bacon grease
- 1 small onion diced
- 4-5 mushrooms sliced
- 1 garlic clove, minced
- salt and pepper to taste
Cut off the stem end of the Brussels sprouts and remove any yellow leaves. Cut in half length wise and set aside. In a hot skillet, fry the bacon until crisp, remove from grease and set aside. Add the onions and begin cooking, after about 3 minutes add the mushrooms and garlic and cook for about 4 minutes. Add the Brussels sprouts and seasoning, continue cooking until the Brussels sprouts become soft, not mushy. Remove from heat and serve.
I’d love to hear if you try the recipe.