Saturday, January 22, 2011

Brussel Sprouts with Cherries and Bacon

I have had a lifelong love for brussel sprouts, and this is my favorite recipe - fast and packed with flavor. I usually get a huge bag of them from Costco, and since these hearty greens can be refrigerated for weeks (especially in a vacuum sealed container) they are always handy for a quick side dish. These little cabbage-like vegetables are so healthy, packed with nutrients and vitamins, and when cooked properly are a tasty delight. I like to use one slice of high quality bacon to help flavor this dish. The bacon and fat impart an underlying saltiness and smokiness, which pairs nicely with the bitterness of the sprouts and sweetness of the dried cherries. If you don't want to use bacon, feel free to substitute with 1 tablespoon of olive oil. The end result is a bowl full of deliciousness!

Here are the ingredients you will need:
  • 4 cups brussel sprouts, washed and stems trimmed
  • 1/4 cup dried sweet cherries
  • 1 slice bacon, cut into lardons, ~ 1/2" x 1/2" 
  • Salt and pepper to taste
Slice the brussel sprouts thinly using a food processor. If you don't have a food processor, cut the sprouts into quarters through the stem. In a large skillet brown the lardons on medium low heat. Remove the browned bacon and set aside. Heat the bacon fat, on high heat, add the brussel sprouts and cook for 3 minutes. You do not want to over cook the sprouts, ideally cook them until they begin to wilt but still retain their bright green/yellow color. Season the sprouts with salt and pepper and add the dried cherries. Plate the dish and top with the crispy bacon.

1 comment:

  1. I love the idea of using cherries with brussels sprouts! Yum.