In Praise of Brussels Sprouts

So I had occasion to rediscover the Brussels Sprout a couple of years ago at a favorite restaurant in Frederick, MD, Family Meal.  They served sprouts that were nicely caramelized with bits of bacon.

After having these a couple of times, I decided to try preparing sprouts on my own at home.  For those who’ve only had steamed or boiled Brussels sprouts, the caramelization that comes from sautéing sprouts takes a vegetable that resembles boiled cabbage in taste to something truly amazing.

I have two favorite variations of sautéed Brussels sprouts, the first includes bacon and is significantly less heart heathy. The second version, less bacon centric, but still quite tasty.

 Recipe 1 ingredients:

3 strips of bacon

12 – 18 Brussels sprouts

2 tablespoons brown sugar

2 tablespoons soy sauce

2 tablespoons water

Fry the 3 strips of bacon in a large skillet.  Slice the cooked bacon into bits for later use.  Halve  12 to 18 Brussels sprouts.  Heat the bacon fat over medium high heat until sizzling.  Place the halved Brussels sprouts in the skillet reduce to medium heat.  Brown on both sides.  Add back bacon bits.  Add brown sugar, soy sauce and water.  Simmer until liquid is reduced to a light syrup.

 Recipe 2 ingredients:

½ gala apple peeled and diced

3 tablespoons butter

3 tablespoons olive oil

2 tablespoons soy sauce

2 tablespoons brown sugar

2 tablespoons water

Bring 2 tablespoons butter and 2 tablespoons olive oil to a simmer over medium heat.  Add apples, sauté until browned.  Set aside apples.  Add remaining butter and oil to saucepan and bring to a simmer.  Add Brussels sprouts to skillet.  Brown on both sides.  Return apples to skillet.  Add brown sugar, soy sauce and water to skillet.  Simmer until liquid is reduced to a light syrup.  Enjoy!