Even Brussels Sprouts Can Be Delicious... With Bacon

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This is no April Fool's joke. This underappreciated vegetable can be made to be loved, provided one is willing to work just a little. One of the guests at the pot roast dinner exclaimed, seeing the little bag that contained the green balls: "You don't intend to make me eat Brussels sprouts?" My answer was that she was free to try, and that I may even change her perception of this miniature cabbage. And I did.

A few years ago, I discovered that there were other ways to cook Brussels sprouts than boiling the living heck out of them, which leaves them brownish, soggy, and entirely devoid of any nutritious value or appetising flavour. A cook once made me taste them taken apart, blanched, and then stir-fried in olive oil with fresh mint and basil. I still occasionally make that recipe.

Recently, I discovered another variation, based on bacon. I thus decided to try adapting it and serving it along with the pot roast.

• 15 (or so) fresh Brussels sprouts
  
• 100 gr bacon, cut into strips
  
• A quarter red pepper (I happened to have some on hand) diced
• A handful pine nuts
  

First, take the Brussels sprouts apart. This can be made easier by cutting the stems of the leaves while removing them one by one. Make compost with the hardened hearts. They can also be cut in halves or quarters, which is quicker to prepare but will require a bit longer cooking.

In a large skillet with a lid, cook the bacon, and when it is almost ready, add a handful of pine nuts. Warm and coat with the bacon fat. Deglazing the pan with a little cider vinegar adds a nice flavour.

Then add the Brussels sprout leaves and the red pepper and close the lid. Let steam over medium heat 2-3 minutes, until the sprouts start wilting. Serve warm.