My family won’t go for Brussel Sprouts. I’ve tried multiple times but they simply turn their noses up at the idea of them before they even try them. Husband included.
Since I’m the only one who will eat these green lovelies, I hardly ever buy them. However, last week I was feeling a bit defiant at the store and thought, “Darn it, I want Brussel sprouts so I am going to get them.”
After returning home, I scoured through a few recipes trying to find one that my family would maybe go for. One in the Cast Iron Cookbook I got for Christmas caught my eye. Probably because the brussels are cooked in bacon grease. They’d have to like that, right?!
Armed with this as my major selling point, I pitched the bacon-infused Brussel sprout idea to my husband. Fail. He was still snobby about the idea of brussel sprouts. My kids, well they just asked for pancakes when they found out the recipe had bacon. #hopeless.
Regardless of my skeptics, I moved forward and ended up totally changing the original recipe. Except for the bacon part of course.
What I turned out with was delish. The cast iron added a great roasted texture and flavor to the brussels that are then topped with a balsamic-oil dressing. It’s just hard to go wrong with a roasted veggie-garlic-bacon-balsamic mixture and this recipe is no different.
I will for sure make this again.
And likely remind my family that they are missing out on one of life’s treasures.
- 1 pound of Brussel sprouts, stems trimmed and cut in half
- 3 slices of bacon
- 1 teaspoon kosher salt
- ½ teaspoon pepper
- ½ teaspoon ground thyme
- 1 garlic clove, minced
- ¼ cup olive oil
- 1 Tablespoon balsamic vinegar
- Cook bacon. Blanche Brussels. Chop in. Cook Brussels for 2 to 3 minutes in bacon grease. Add in bacon, garlic, seasonings.
- Drizzle olive oil and balsamic over
- Heat a large skillet (preferably cast iron), to medium heat. Place bacon in skillet and cook until it is well done (about 5-7 minutes). Remove bacon and discard most of the grease, leaving just a bit behind. After bacon has cooled a bit, chop it into small pieces.
- Blanch the Brussel sprouts by boiling them in a large pot for about 2 minutes removing them with a slated spoon, and plunging then into a bowl of ice water. Remove Brussel sprouts from water and place of a paper towel to absorb the excess water.
- Heat skillet to medium-high head and add Brussel sprouts. Cook for about 2-3 minutes until Brussel sprouts are starting to brown a bit.
- Add in garlic, salt, pepper and thyme. Lastly add in the bacon.
- Stir it all together until ingredients have combined and then remove it all from heat.
- In a small bowl, mix together olive oil and balsamic vinegar. Stir until well combined.
- Drizzle the oil mixture over the Brussel sprouts.