I know what you're thinking, "ewwww brussels sprouts!" Don't worry, I had the same reaction when they were first introduced to me. Just keep reading and I promise to give you a recipe that you'll absolutely LOVE!
Growing up, my mom made a lot of canned vegetables. Although dinner was always delicious, I knew there had to be more interesting vegetables than cut green beans. Luckily, going to culinary school introduces you to food items that you never even knew existed.
After we made the dish, I was disgusted! Who knew these baby cabbages were so bitter? I vowed that day to never eat a Brussels sprout again. Well by now, you know I broke the vow LOL.
When I first started experimenting with Brussels sprouts, I realized that they needed a sweet element to balance out the bitterness, so that's exactly what I gave it. The saltiness from the bacon and the sweetness from the vinaigrette is a match made in heaven.
Check out the recipe and instructions below! Don't forget to tag your dishes #EffortlessEats!
Equipment you will need:
A medium sauce pot
A medium non stick skillet
A rubber spatula or wooden spoon
A strainer
Knife
Cutting board
1 small glass bowl
Ingredients:
1 pound of Brussels sprouts
3 strips of thick cut bacon
1 handful of baby bella mushrooms
1 teaspoon of Reckless Flavor's Greens seasoning
1 oz of vegetable oil
16 oz water
Steps:
Remove the outer leaves, cut the base of the Brussels, then rinse them
Cut the Brussels in half and set aside.
Put the water in the sauce pot and allow to come to a boil.
While the water is coming to a boil, cut the bacon into lardons (Small strips or cubes of bacon).
Render the fat from the bacon by cooking it slowly over medium heat. Once you have about 2 tablespoons of oil, pour the oil into your small bowl.
Crisp up the bacon over med/high heat then set aside on a paper towel to drain.
Drop your Brussels in the boiling water. let them cook for 2-3 minutes or until softened, not mushy. (They should be bright green)
Once the Brussels are done, strain them and sit them in ice cold water. This is called blanching.
Dice your mushrooms into small chunks.
Heat your bacon oil on medium high heat. Once heated, add your Brussels and saute for 3-4 minutes.
Add your mushrooms and saute until darkened.
Add your seasoning and vinaigrette and Saute for another minute.
Remove from heat and sprinkle crispy bacon on top.
Serve and enjoy.
Don't forget to tag your dishes #EffortlessEats!