If you don’t like Brussels Sprouts, then you’ve never had them prepared right! This is such a delicious veggie, but not one that many will enjoy steamed or lightly sauteed. They’re hearty and can take a beating when being cooked. We love our Brussels Sprouts and would eat them AT LEAST once a week for a while, always prepared the same way.
Believe it or not, these are one of the few vegetables that are actually high in protein. They are loaded with Vitamin A and K, folacin, potassium, and calcium. An added bonus – they contain omega 3 fatty acids, which we know is a great anti-inflammatory. These guys are a health superstar!
Currently, Brussels Sprouts are not in season. Their season lasts from September to Mid February, but you can usually find them year round. Vaughan and I always try to eat in season. The prices are better, the produce is fresher and we can easily purchase organic. BUT, they have been taunting me in the produce section for the last couple weeks so I finally broke down and we had them last night for dinner. I actually decided to cook them a little different than usual. I’ve done a variation of this slaw before and it has always turned out great.
The Good Stuff:
- 1 pound Brussels Sprouts
- 2 slices bacon
- 1/3 large onion, finely diced
- 1-2 tablespoons red wine vinegar (you can also use apple cider vinegar or lemon juice – this depends on your taste preference)
The How To:
- Thoroughly wash the Brussels Sprouts. They can easily get worms, especially if organic.
- Cut off the end piece of each sprout and pull off any rough looking outside leaves. Look for worm holes. If you notice any, cut that section off.
- Starting with the top of the sprout (laid on it’s side) thinly slice it all the way through into rings. Take your knife through the pile a couple more times so there are no big pieces. (You can also place them through a shredder on a food processor or hand grate them. I find hand grating to be more challenging than just using a knife, but some people will prefer that method.) Do this with all the Brussels Sprouts until you have what looks like a slaw.
- Cut your bacon into little pieces and throw into a hot pan. Cook until almost done. DO NOT get rid of the grease.
- Add the onion and cook until transparent.
- Add the slaw and lightly salt. Stir until the grease in the pan has coated everything. Set on medium to medium low heat and cook for about 7 – 10 minutes stirring often.
- Taste test. Once they are tender, they are done.
- Before you take them off the stove, add the vinegar and cook for another minute or 2 until it is almost evaporated.
- Take off heat and serve. This dish goes great with just about anything!
After thoroughly washing, the ends should be cut off along with any bad leafs.
Starting at the top of the sprout, slice thin rings all the way down. Then run the knife through the pile a couple times to chop up any larger pieces.
The sliced sprouts before cooking.