When you’re making your Sunday grocery list, I bet brussels sprouts aren’t the first on the list. In fact, they may conjure up memories of bitter chunks of ickyness slathered in butter. If this is your only memory of brussels, I’m begging you to give them another chance! You might even be able to convince the little people in your house to eat their veggies when you attach the words “maple” and “bacon” to the title.
Making a few small changes to the way you prepare this vegetable makes all the difference. Follow a few simple rules to break up with bitter brussels forever.
Does this look bitter and icky to you? {If you answered yes, fine. Just scroll on by this recipe. But seriously. They’re good. And they’re covered in bacon & syrup…just sayin’.}
First rule of Breaking up with Bitter Brussels: DON’T buy them in the freezer section. Brussels sprouts are best when purchased fresh. You may even be able to find them at our local Farmer’s Market! Buy more than you think you’ll need- they cook down quite a bit, and they’ll go fast. They are even better as leftovers because the syrup has a chance to really sink in.
Rule number two: Slice ’em super thin. This takes a while, but you want to slice them as thin as possible and rinse them off well. The thinner they are, the less bitter they are.
Third. Cook them for a really long time on the stove top using low heat. To really soften the brussels, we need them to cook on low for at least 20 minutes, being careful not to let them burn.
Fourth rule of Breaking up with Bitter Brussels: READ through all the directions below. The technique is important here. This time you are not allowed to skim through my writing. Please and thank you.
Ok. So now that you want to try these delicious little sprouts, here’s the nitty gritty. (Full recipe at the bottom)
You’ll Need:
4-6 slices turkey bacon (you could certainly use the real deal bacon)
1 tbsp olive oil
A big bag of fresh brussels sprouts
1/4 cup sugar free maple syrup (or full sugar if you’re up for it!)
Salt & Pepper
Water
1. Fry up some turkey bacon in a pan. Remove, let cool, then chop into smaller chunks.
2. Leave any bacon fat in the pan- there’s not much in turkey bacon- we’ll keep it! Add 1 tsp olive oil and let it get nice & hot.
3. Slice the brussels thin & rinse. Be patient, this takes a little time, but the thin slices are worth it.
4. Sauté the brussels in the pan for a few minutes. When everything is warming up, add 1/4 cup water. Any time the brussels start to brown, add a splash of water to keep them from burning.
5. Turn the heat down to low and cook on low about 20 minutes, watching to be sure they aren’t burning and adding water as needed. You can add the bacon about halfway through cooking time.
6. When they’re all nice and brown, add some salt & pepper.
7. Top with syrup while still warm.
8. Thank me for helping you rediscover this vegetable. 😉
- 4-6 slices turkey bacon
- 1 tbsp olive oil
- A big bag of fresh brussels sprouts
- 1/4 cup maple syrup
- Salt & pepper
- 1/4 cup water (and additional needed)
- Fry up some turkey bacon in a pan. Remove, let cool, then chop into smaller chunks.
- Leave any bacon fat in the pan.
- Add 1 tsp olive oil and let it get nice & hot.
- Slice the brussels thin and rinse well.
- Sauté the brussels in the pan for a few minutes. When everything is warming up, add 1/4 cup water. Any time the brussels start to brown, add a splash of water to keep them from burning.
- Turn the heat down to low and cook on low about 20 minutes, stirring as needed to prevent burning. Add water as needed to loosen up and prevent burning.
- Add the bacon about halfway through cooking time.
- Add salt and pepper and top with syrup while still warm.
- Serve hot!
