Why is it that one of kids’ most hated vegetables is apparently brussels sprouts? They are so tasty if done right — i.e. with bacon. Here’s my take on the classic combination.
- 6 oz. (half a package) bacon, cut into 1-inch strips
- 2 12-oz. bags brussels sprouts, washed and trimmed
- 1 tbsp brown sugar
- Water or chicken stock
In large sauté pan over medium heat, fry bacon until crisp, about 10 minutes. Remove bacon from pan, drain on paper towels. Remove all but 2 tbsp bacon fat from pan. Add brussels sprouts to pan; season with salt and pepper. Add 1 cup water or stock. Cover and cook until brussels sprouts are tender, 5-10 minutes. Cook uncovered for a minute or two to allow some of the liquid to boil off if necessary. Add brown sugar and reserved bacon to pan, stirring to coat. Yum, you just made brussels sprouts and bacon!