My "back porch" is my kitchen, my favorite room in the house. Come on in, the coffee is fresh, and I just made a pitcher of sweet tea. The cookies will be out in a minute. I have over 40 years of recipes to share with you, along with my opinion on everything. Oh my, you are right, it is cocktail time. What can I get you? Of course I can make you a Mint Julep! Stop by anytime, something is always cooking, and the back door is never locked.

Bon Appetit, Y'all

Wednesday, March 31, 2010

Brussels Sprouts with Onion and Bacon

I have no idea why so many people say they don't like Brussel Sprouts. It is important to get the small young ones for the best flavor. Brussels Sprouts are one of my favorite vegetables. Sometimes you have to cook what you like and let everyone else join in or not. After all it's got bacon and butter in it, how bad could it be. The next time you are thinking about having green beans, have Brussels Sprouts!

Brussels Sprouts with Onion and Bacon
Serves 8
Printable Version

1/2 pound lean bacon, finely diced
1 cup diced yellow onion
2 cloves garlic, minced
2 pounds brussels sprouts, trimmed
2 cups chicken broth
4 tablespoons (1/2 stick butter)

In a heavy-bottomed pot over medium heat, fry the bacon until crisp. Remove the bacon and drain on paper towels.

Saute the onion and garlic in the bacon grease over low heat until soft, about 3 minutes. Add brussels sprouts and stir them around so that they are coated with the bacon grease.

Add the broth and cook, covered, over low heat until the sprouts are easily pierced with a fork, about 12-15 minutes. Stir in the butter just before serving. Garnish each serving with bacon bits.

1 comment:

  1. Oh...I have really just rediscovered the brussel sprout. I am going to make this on Easter Sunday! Can't wait!!


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