The dreaded Brussels sprout. Tiny layered package of evil. Or is it?
I’ve always been a Brussels sprout hater – not that I’d ever tried one, mind you, but I’ve heard the boiled and bitter stories. But, in an epiphany moment not unlike the one when I decided I liked broccoli one day, I decided to make Brussels sprouts for Christmas dinner. Apparently it, like prime rib, is a staple of Christmas cooking. And after trying this recipe, this will probably be a staple in the Vegetable household.
Now, for all you sprouts haters out there, I should point out something important: Cauli hates Brussels sprouts. He finds them to be bitter. But he tried these Brussels sprouts and he actually liked them. And liked them enough to indulge in some left overs.
I found this recipe at a great food blog called Champagne Taste. The secret to this recipe is the sweetness from sugar, the tartness from apple cider vinegar, and the saltiness from bacon. I really love the glaze mixture of the chopped shallot, bacon, sugar, and vinegar and I think that you could take that part of the recipe and add it to other greens.
Pretty green with flecks of bacon. Yum!
