Brussel sprouts are part of the brassica family and are high in vitamins and minerals. I know what you’re thinking… I sound like your mother, right? I probably do. But… I have a weird obsession with these tiny cabbage copies and want to share one of my favourite recipes with you.
This is so simple its silly and is so easy to vary. Today its brussels, garlic and bacon. You can add chilli. You could finish with sour cream. Or drop the bacon and substitute sesame seeds and a drop if tamari (or soy). You can make it as a side dish or do what I do and eat it on its own. Whatever suits you best – you have to try it! I love these little guys and would ❤️ to see them become a staple in more homes like mine.
Brussel sprouts (half a doz sliced in half)
2 cloves garlic, sliced
2 strips of bacon, sliced (or a finger width of streaky bacon cut into lardons)
Dash of olive oil
Salt & Pepper to taste
1. Steam brussels lightly until slightly tender. Remove from heat and set aside.
2. Place olive oil and bacon into a pan to brown.
3. When ready to turn, add garlic and fry.
4. Once browned add the brussels and cook briefly on round side before turning. Cook on flat side until caramelized. Remove from pan and serve.
P.S. The picture attached is of my latest Brussel Sprout incarnation. This was made with smoked streaky bacon, which my mother purchased at our favourite markets, Stirling Farmers Market. The markets are run by the local Rotary Club every Sunday and are well worth a look https://m.facebook.com/Stirling.Farmers.Market?refsrc=http://www.google.com.au/&_rdr