My husband hates brussels sprouts. I love them. So, despite his protests against this vegetable, I concocted this recipe. It is a combination of several recipes I have seen and is tailored to our tastes. After tasting these, my husband said, “Everything is better with bacon”. He had a second serving too. 🙂
My grandfather first got me to try brussels sprouts by calling them “baby cabbages”. That just fascinated the five-year-old me. Since then, I have loved them. They are really healthy too. High in many vitamins including vitamins C and K, folate, and dietary fiber. Low in calories (though probably not with the bacon). Sometimes I get bored with the same vegetable sides- green beans, corn, peas, beans. SNORE! These baby cabbages perked up any meal. I served these with pork marsala and mashed potatoes last night. Try these, even if you don’t think you like brussels sprouts.
Bacon Brussels Sprouts
- 1/4 pound sliced bacon
- 1/8 cup butter
- 1 pound fresh Brussels sprouts
- 1/4 cup onion, chopped
- 1/4 teaspoon seasoning salt
- pepper to taste
Fry the bacon until crisp and then drain on a paper towel; set aside. Reserve one tablespoon of the bacon grease. While the bacon is cooking, rinse and quarter the brussels sprouts. In the skillet, melt the butter in the bacon grease. When melted, add the onion, sprouts, salt and pepper. Saute the ingredients over medium heat until the sprouts are tender. In the last minute of cooking, crumble the bacon and add to the sprouts.