Jacques Pepin’s Brussels sprouts

 

What food did you hate as a child, but love now? For me, that would be Brussels sprouts. These days my sprouts never get near a rolling boil which turn them into a soggy mess. Instead, I roast them to get those caramelized edges, or I shred and sauté them. Otherwise, I leave them raw in shredded salads.

 
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This recipe from Jacques Pepin is the preparation that will make non-Brussels sprout lovers love Brussels sprouts. (Brussels sprout begins at 12:24 in this video) This would also be a simple and delicious dish for Thanksgiving. Sprouts and bacon (a fennel-y sausage or smoky chorizo would be great with this as well) can be prepped ahead of time and the actual cooking process takes just 10 minutes or less.

Ingredients:

  • 1 lb. cleaned and sliced Brussels sprouts

  • 4 slices uncooked bacon, cut crosswise into 1/4-inch pieces (about 3/4 cup)

  • 2 T olive oil

  • S&P

Directions:

  1. Cook bacon pieces until crispy and fat is rendered.

  2. Add shredded sprouts, s&p, toss, and cover. Cook for 3 minutes (or until softened to your preference).

  3. Remove cover, toss again, and cook another 2 minutes uncovered.

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