Brussel Sprouts baby

I am a brussel sprout lover and you will be too after these easy recipes. 

Let's jump right in and play around with some different ways to prepare brussel sprouts (oh and we will have non brussel sprout lovers asking how they ever lived without them).

This recipe is so simple and so delicious.

What you will need:
About 1 pound of Brussel sprouts 
(Ok, side note here, please feel the freedom to change the amounts up, with cooking it's not an exact science, if you think it needs more bacon then add more bacon. That is what is so great -you get to explore; just use these measurements as a guideline).

6-8 slices of bacon cut into lardons (remember my trick to toss your bacon in the freezer and then simply cut your bacon into thin strips).

1 Onion

1 Garlic clove chopped 

Butter/ oil for browning 

Salt and pepper 

Start by cleaning your brussel sprouts. Using a pairing knife, trim the root end and then cut the brussel sprouts in half. At this point, the outer layers will easily come off. 

Render your bacon (we talked about this as well in my last post).

Strain off some of the fat, saving for later, but leave a fair amount in the pan. Use your judgement - you may not need to strain off any depending on the bacon you used. 

Remove the rendered bacon from the pan.

I went ahead and posted this short video on how to cut an onion so you can know the different ways - trust me this will change your world in the kitchen.

https://www.youtube.com/watch?v=ZQZtCVkypAo

For this recipe, I like to cut my onion Julianne (thin strips - the first example he showed in the video without the root).

Turn your heat up. Using the same pan you have been using, add some fat to the pan. Add your onion to the bacon grease and don't stir them for a good 5 minutes, then give them a stir.

Turn your heat down, then add your garlic. 
Once the onions are caramelized how you would like them, add them to your bacon.

Now, get the same pan (trust me) really hot. Add your brussel sprouts cut side down if at all possible. The pan should sizzle when you add them. Don't stir - let them get caramelized then flip. You may need to do these in batches. 

Here is where it comes down to you and your preferences. Ff your brussel sprouts are small and you let them sear in the pan long enough you may not need to cook them longer. If they are bigger, you will need to toss them in the oven for a bit to cook them through. Use your best judgment.

Easy, right?

The best part is once you've perfected them, you get to change things up - toss in some fresh lemon juice or vinegar, or bake them with fresh Parmesan cheese, maybe some fresh herbs. 

The second way I like to cook brussel sprouts is to shave them and make into a salad almost. 

For this you will need a mandolin, or a food processor to shave them thin. 

What you need:

2 pounds of brussel sprouts shaved.

Toss with olive oil, salt, and pepper. Spread on a baking sheet and bake in the oven at 450 degrees for about 10 to 15 minutes.

For the dressing:

1/2 to 1 Tbs minced or grated ginger

1 Shallot minced 

1 Garlic clove minced

1/2 cup orange juice

1 1/2 cups rice wine vinegar

1 tsp sesame oil 

1/2 cup olive oil 

1 Tbs honey

Heat oil in a saucepan and add your garlic, ginger, and shallot. 
Sauté them without getting a lot of color on them, then add everything except your oil. 
Simmer, then gradually whisk in your oil. 

Toss your brussels in the dressing and garnish with sesame seeds, green onions, and maybe cilantro, if you like. 

Let me know how those turn out and which one is the bigger hit! 

Youtube. (2012, April 26). How to Chop an Onion with Jamie Oliver. [video file] retrieved from https://www.youtube.com/results?search_query=how+to+cut+an+onion