Best Brussel Sprouts

I can get even the pickiest of eaters to eat my sprouts! I once had a room mate exclaim "Ewwww gross" when they saw me prepping this dish. As soon as the garlic and bacon smell wafted into the other room, well they were hovering over me in the kitchen begging to try them. Said room mate proceeded to harass me for these once a week.

 

I prefer a big fresh stalk to pull from. The bagged ones in TJ's or any fresh produce store will do fine. Be sure the bases of the sprouts are white not brown. 

Brown means they are old and will be bitter. 

 

You will need:

• Brussel Sprouts

• Bacon or pancetta, 2 strips cut into cubes  (optional)

• Ghee- 1 tsp and Olive Oil- approx 1 tbsp    

• Head of garlic, peeled and cloves cut in half 

• Fresh Sage,  5 leaves chiffonaded

• Red Pepper flakes, 1/8-1/4 teaspoon or to taste

• Vegetable or chicken broth (optional)

  

  Rinse and cut a little of the ends off the spouts. Cut them in half and place in bowl with the halved garlic, salt and pepper and drizzle with olive oil. Toss to coat. Saute small chunks of bacon or pancetta till crispy remove from pan.  In the bacon grease pan, add the ghee (use more and more olive oil if not using bacon). I use garlic olive oil.  Place sprouts halved side down in oil sprinkle in halved garlic, sage and red pepper flakes. Cover with lid and DON'T mess with them. 

  

   

  Check on browning after about five or six minutes and adjust heat as necessary. If they get too brown or burnt, add a small amount of broth (or water) to the pan to finish cooking them through. Stir after they are golden dark brown on the cut sides and steam 2 more minutes for the back sides of them. Add in the bacon and serve. I used to sprinkle Parmesan on them before serving. If you eat cheese that is a pretty yummy addition.