My hair stylist Eb (and little brother) and I often discuss anything from family, food and sports to politics while I am sitting in his chair. A while ago we talked about a couple of the dishes he makes for Mother’s Day. He showed me a picture of one recipe in particular he had created which consisted of brussel sprouts and turkey bacon. I must say it looked absolutely delicious and of course made me want to create my own brussel sprout recipe. So this post is dedicated to Eb and all the brussel sprout lovers of the world.
Brussel sprouts are one of those vegetables I found that people either love or hate. I am on the side of loving them. Not just because I love most foods but because they are very low in fat and have a high percentage of potassium and vitamin C. Plus, they have a nice little bite in flavor. Contrary to what some folks think, brussel sprouts are not baby cabbages. Where as cabbage grows out of the ground and we eat the head of the cabbage, brussel sprouts are buds that grow on thick long stalks. Both vegetables are in the same cruciferous family along with kale, collard greens, bok choy and other types of greens.
The haters of brussel sprouts have given this vegetable a bad rap. Probably because whomever prepared them were not totally sure how to cook them. Take frozen brussel sprouts off your list. Once frozen they are not quite as delicious as they could be. Brussel sprouts need to be cooked fresh. The smaller the brussel sprout the sweeter the taste. Larger brussel sprouts tend to be more bitter but if they are prepared the right way large sized brussel sprouts will taste wonderful too. Lightly browning or caramelizing the brussel sprouts enhances the nutty flavor and cuts down on the bitterness in my opinion. Pairing the brussel sprouts with other wonderful flavors like pancetta and onions also brings out the savory taste of the sprouts.
However, you decide to fix them just make sure you give brussel sprouts the tender love and care they deserve. I think if given another chance, even haters will grow to love brussel sprouts.
Brussel Sprouts with Pancetta
10 – 15 small brussel sprouts cut in half
1 pkg pancetta
1 clove garlic minced
½ small onion sliced thin
¼ cup chicken broth
2 tbsp olive oil
1 tbsp butter
1 tsp salt
½ tsp cracked black pepper
½ tsp onion powder
Heat olive oil and butter in a medium sized non-stick skillet over medium high heat. Add onion and pancetta and cook for 5 minutes stirring occasionally until the onion softens and pancetta slightly browns. Add brussel sprouts and seasonings. Stir to mix the pancetta, onions and brussel sprouts. Lightly brown the brussel sprouts for approximately 3 minutes then add the chicken broth, reduce heat to medium and cover. Cook until the brussel sprouts are fork tender but do not over cook. Serve with your favorite fish or meat.