Brussels Sprouts

My husband went to Connecticut for a few days to stay with his Grandma and help her out while his Grandpa was in the hospital dealing with some medical issues. 

I hate when my husband's away. Or do I?  No, I do hate when he's not with me, but I do love that I'm able to make all the things that I love and all the things he hates.

My husband hates Brussels sprouts. He doesn't know any better I guess. He's a pretty picky eater actually. He won't admit it, but he his. Unless it's a plate of protein and carbs in a very traditional fashion, he's gonna be a tough customer. I could easily do the vegetarian thing. I love veggies and salad. Whoa whoa whoa wait, don't think I don't love meat and bacon (yes, bacon is in it's own category) as much as the next guy, I'm just saying, if I had to eat only vegetarian, I could - hubbypickyface could not. That's all I'm saying.

OK - anyway. Brussels sprouts. While the cat's away, the mice will play - and make Brussels sprouts. They're so readily accessible these days, it's wonderful! I love going to Trader Joe's or Whole Foods and seeing the huge stalks of them. I'd never seen them in their natural form. Pretty cool actually. So yeah, you can get them on the stalk or loose. I bought about a pound the other day, used half for this dish. Then ate them all for my lunch. Don't judge. 

I felt like I needed to kick the visual aspect of these babies up a bit - so I grated in some carrot. A very nice addition. A little sweet kick. And as we all know, carrots are good for your eyes. That's what my mom used to tell us at least. 

Serves 2, or 1 if you're like me and want to eat them all for your lunch.

8 oz. Brussels sprouts
1-2 slices of thick cut bacon, crumbled
1/2 onion
1/2 grated carrot
1 large garlic clove, minced
1/4 cup whole milk or heavy cream
Salt and pepper, to taste
Olive oil

Preparation Instructions

Cook up your bacon until it's nice and crispy. I only used 1 piece, but it was a large slice. Set aside until it cools, then crumble it up. 

Wash and go over your Brussels, discarding any leaves that look icky. Cut off the butt then in half. Mine were on the small side, so I left some whole. Use your judgement. 

Slice your onion into whatever shape tickles your fancy. I did half moons as I didn't want them to get lost in the dish like a diced cut might do. Set aside. 

Peel and grate half of a carrot and set aside. 

Heat a pan over medium heat. Coat the bottom, lightly, with olive oil. When the oil gets hot, add your onions and some salt. Let them cook until golden brown. 

Now add your Brussels and half of your carrot. Cover and let that cook until the sprouts begin to brown. Then add your garlic and cook for another minute or two. Add your crumbled bacon.

Slowly add the milk/heavy cream and give the whole thing a once over with salt and pepper. Turn your heat down a bit, cover and let the milk creamify the whole dish. 

When all the milk/cream is absorbed, sprinkle with the remaining carrots and serve!

1 Response to Brussels Sprouts

January 11, 2013 at 9:31 AM

Oh yum ... a new way to make Brussels sprouts ... thanks, dearie! and I love those pretty pink (anemones?) in your photo ... so lovely!

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