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Brussels Sprouts with Bacon and Onion

Vintage Veg

Brussels Sprouts (Petals with Bacon & Onion)

December 17, 2020

Today it was an impulse buy. But seeing those beautiful, almost prehistoric looking stalks of Brussels sprouts, I couldn’t resist. I love them! For a while, I had relegated the little green globes, which the French endearingly call “petit choux” (little cabbage) to the bottom of my vegetable list. The “why” was simple: During my childhood, my mom overcooked them, thinking the result would be milder and more palatable. But overcooking Brussels sprouts leaches out their sulfurous-smelling, cancer-preventative compounds, making them soggy and less nutritious. Writing for WebMD magazine about better ways to prepare them, I perfected this simple, delicious recipe: A delicious quick saute of  brussels sprouts petals, with diced onion, bacon and the tiniest drizzle of maple syrup. To make it, the only fiddly part is removing the tiny cabbage cores. You just poke the tip of a sharp knife in the base of each one, twist and cut that little piece out. Then, you can easily pluck the petals apart, wash them well, and saute. As a side dish, this is fantastic with poultry. Please enjoy! Continue Reading…