Brussels Sprouts with Onions and Bacon

I have a confession to make: I love Brussels sprouts. Yes, I realize they are commonly one of the most hated vegetables and the reason most children grow up hating anything green. Be that as it may, I love them. You know who else loves Brussels sprouts? Irving. Seriously. My dog LOVES them almost as much as he loves green beans. He gets steamed veggies every night with his dry kibble, as recommended by his vet. He takes a couple vitamins which we have to hide in green beans because apparently he prefers green beans to liver-flavored tablets. Weird dog. We also have a cat that goes crazy for lettuce, but that’s another post.

You know who doesn’t love Brussels sprouts? Ryan. Well, until I made these he hadn’t even tried them, and I was just sure that initiating him with a Paula Deen recipe would be the way to his heart. Unfortunately it wasn’t which is fine because it just means more for me! (And maybe Irving. ‘Cause he’s super cute.)

Since I can’t get away with cooking like the Queen of Butter, I had to healthify her recipe just a bit. I subbed Canadian bacon for regular, then used olive oil in place of bacon fat. This still turned out to be quite a decadent vegetable dish, rich and flavorful. It was slightly more labor intensive than my usual method of steam-in-bag Brussels sprouts topped with grated Parmesan cheese, but if you are trying to convert a veggie hater in to a Brussels sprouts lover, give this dish a try. No promises that your significant other will enjoy it, but you can always feed it to the dog! :)

Last reminder: Be sure to leave a comment on my CSN Stores Gift Card Giveaway before the end of the day, Wednesday, October 20th!

Brussels Sprouts with Onions and Bacon
4 ounces Canadian bacon, diced
1/2 medium onion, diced
2 cloves garlic, minced
1 pound fresh Brussels sprouts, halved
1 cup no salt added chicken or vegetable broth
1 tablespoon extra virgin olive oil
2 tablespoons unsalted butter
salt and pepper to taste
pinch of crushed red pepper flakes (optional)

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 1/2 tablespoon of olive oil over low heat until soft, about 3 minutes. Add the Brussels sprouts and remaining 1/2 tablespoon olive oil; stir to coat. Season with salt and pepper, to taste. Add red pepper flakes, if desired.

Add the broth and cook, covered, over low heat until the sprouts are easily pierced with a fork, about 12 to 15 minutes. Stir in the butter and transfer the sprouts to a serving dish. Garnish with bacon bits and serve.

Source: Paula Deen
4 servings | 3 POINTS


October 19, 2010. recipes.

One Comment

  1. Rachel in NC replied:

    YUM! I was that weirdo kid who always ate my Brussels sprouts and asked for more.

    I bet my dog would eat them too, so far she has eaten lettuce, spinach, green beans, and even cilantro!

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