HeLlO mY NaMe iS...

HeLlO mY NaMe iS...

Thursday, June 9, 2016

Not Your Mama's Pan-Roasted Brussels Sprouts!


I've never been a huge fan of Brussles Sprouts. I had some good ones last summer that I thought were tolerable, and then during Thanksgiving of last year, I made these! And I gotta tell you, they are pretty darn tasty! Give em a try and you won't regret it!


Ingredients:


  • 1 to 1 1/2 pound of Brussels Sprouts



  • 1 to 2 spicy Jalapenos (they say the more curved the stem, the more spicy! it's worked for me!)



  • 1 White Onion



  • A few tablespoons of Olive Oil



  • 6 slices of Thick Cut Bacon



  • A dollop of Butter



Directions:


  • Grab a cutting board and your delicious looking Brussels Sprouts. Wash and remove any bad looking leaves.



  • Cut Brussels Sprouts down the middle long-ways. Then cut the bottom of the core. Put your cut Brussels Sprouts aside.



  • Heat up a little Olive Oil in a large saucepan or skillet and get your White Onion!



  • Dice up your White Onion and throw it in the oil to get them just a tad brown, just cook on medium heat. (I usually use only half of the onion, but you can use however much you like).



  • When the onions are lightly browned, add your dollop of Butter and your Brussels Sprouts and make sure to coat everything in it. Make sure to stir them occasionally. Crank up the heat to Med-High.



  • While the sprouts and onions are cooking, get another large saucepan or skillet for your Thick Cut Bacon.



  • Heat up the pan at medium temp and throw the 6 delicious strips on the pan and cook them until they are fully cooked but not crispy. Set bacon aside when done.



  • Check on your Brussels Sprouts and Onion. At this point, they should be nicely browned. If they aren't keep flipping everything around and make sure everything is coated in the butter/oil mixture. (You can always add more oil or butter if there isn't much moisture left).



  • Grab your cooked bacon and "dice" it up. The pieces should not be too small and not too large. Throw them into the Brussels Sprouts and Onions. Stir them in really good.



  • While the sprouts, onion, and bacon cook together, slice your spicy Jalapenos thinly.


At this point, your sprouts and onion should be even darker, but not burnt! And your bacon should be just right (not burnt and not chewy)! So throw those Jalapenos in with the rest and make sure to stir it in nicely!


  • Just cook everything for another five minutes to make sure all the flavors are well combined with one another!


And wallah! Now you have the best combo of sweet, spicy, and salty!


Savor

And

Enjoy!


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