We’ve got a little brussel obsession going on in our house. What? You don’t like brussels? Do you have traumatizing soggy-vegetable memories from childhood? Well friends, your life is about to change with this dish.
My children actually like this green vegetable. Actually they LOVE it.
It all began one evening in San Diego when brother Seth said, “let’s go out and eat the brussels.” Say what? Who goes out to dinner for brussel sprouts? Now we know why. We were served the most amazing appetizer that The Professor and I RAN HOME to recreate right here in cow-land.
So good. So easy. Bonus: brussels are GOOD for you! (and so is bacon…right?)
It’s easy-peasy and easily made right on the stove top. Balsamic glaze is different than balsamic vinegar, which would make this dish a bit too watery. Find the glaze next to the vinegar and you’ll be a happy brussel eater.
Hold ’em high, Nellie Mak! Hold ’em proud. We went outside for the good light. “Mom, you’re so weird. Can I go inside now?” (And yes, it’s too much to ask to look at the camera)
Let’s get a closer iPhone look.
With a little help from the local piggy (recently procured and man is homegrown pork incredible!), parmesan cheese, and balsamic glaze, brussel sprouts have risen to the top of my list. I crave them. I want them. must have them.So here you go. And may the love of brussels be ever in your favor…
Brussel Sprouts with Bacon and Parmesan Shavings
- 1-2 pounds brussel sprouts, washed and halved
- 1/2 pound bacon, chopped
- Salt and pepper to taste
- 1/2 cup parmesan cheese shavings (good quality!)
- Balsamic glaze to taste
- On the stovetop, heat iron-cast or dutch oven pan/pot over medium heat. Add chopped bacon. Cook until halfway done.
- Add washed and halved brussel sprouts, stirring frequently until brussels are dark green and you see some nice dark searing marks (about 10-15 minutes). Add a dash of salt and pepper to taste.
- Remove from heat and slide brussels and bacon onto serving dish. Sprinkle parmesan cheese shavings on top of brussels.
- Add balsamic glaze lightly, atop brussels and around dish for decoration.
The ingredient numbers are estimated. If you want to go with a full pound of bacon be my guest! If you like more parmesan, generously sprinkle.
But do me one favor: Try it. You”ll like it!