It turns out we do like brussel sprouts

I remember liking brussel sprouts the few times I ate them as a child (probably because they were so cute), despite that they were bland, overcooked, and most certainly from the freezer. However, as an adult, I have only ventured to prepare fresh brussel sprouts a few times; and without much success, I might add. Either they were bitter or too crunchy or tasteless. The boys, who are not generally picky children, would not even put them in their mouths. I actually caught Jim (who, BTW, has even eaten burnt clam chowder with a smile) scraping most of his serving into the garbage disposal after dinner on one occasion.

In the past few years, I have noticed that fresh brussel sprouts are becoming more readily available, particularly this time of year. Despite my lack of success with them, those little tiny second cousins of my pal, the cabbage, still beckon me. Recently, I saw a recipe for Brussel Sprouts with Onions, Apples, and Bacon in a newspaper ad for our Healthy Living market. I gave it a try and 'Houston, we have lift off!' They had a nice carmelization, with the sweetness of onion and apple, crunchy, salty bits of bacon, and a little apple cider vinegar for zing. The boys did not love them, but they did eat what was put on their plates with little complaint. Jim stole the leftovers before I could even pack them in my lunch the next day! His enjoyment of them stunned him as much as me.


So I ended up making them again for Thanksgiving with Jim's family. Of course, with all the other vegetables to choose from, Sam and Ethan's less adventurous cousins were not enticed at all. But those of us adults who ate them did enjoy them.


Both times, I used more vinegar than called for. Next time, I think I may make a dressing of maple, a smidge of dijon, cider vinegar, and maybe a splash of soy to toss them with for even more flavor. Or an apple cider reduction? Or how about working some miso in there? As you can see, I am inspired now and happy to welcome brussel sprouts to my permanent repertoire.


Healthy Living's Brussel Sprouts with Onion, Apple, and Bacon


2 lbs Brussel sprouts
6-8 slices thick cut bacon, cut into ½ inch pieces
1 medium yellow onion, sliced in ½ inch wedges 
1 apples, cored and sliced in ½ inch wedges, unpeeled
2 tsp fresh thyme, chopped
2 Tbs. apple cider vinegar
Kosher salt and fresh cracked black pepper 


A large cast iron or heavy bottomed skillet will work best for this recipe. With the skillet on medium-high heat, render bacon pieces until crispy; drain on paper towels. Do not discard the bacon fat left in the pan. 


Prepare the Brussels by peeling off the tough outer leaves, slicing off any remaining stem and cutting each Brussel sprout in half (or in quarters if they are very large). Turn heat on pan up to high, when the bacon fat left in the pan is smoking add the Brussels. Do not stir for 2-3 minutes. Add onions, season with salt and pepper (easy on the salt, as the bacon is salty) and cook over medium-high for another 10-15 minutes, tossing occasionally. Add the apples and thyme, toss together and cook for 5-10 more minutes. The onions should be soft, Brussel sprouts tender and golden and the apples cooked but not mushy. Remove from oven, sprinkle with vinegar, and toss bacon back in. Adjust seasoning and serve immediately.