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Crisp, hot, smoky, buttery brussels sprouts were being snacked on right out of the pan as I was finishing the rest of our dinner. My family has a new-found and well documented affection for brussels spouts. I wanted to do something different with them this time and this dish turned out just as I had hoped.
A hint of smoky bacon flavor and all of the aroma without any actual bacon in the recipe. A bit of butter and a sprinkling of salt and pepper made this a quick and easy side dish I am sure to be serving again. If you love the sweeter versions too much to skip, simply sprinkle a tablespoon or so of brown sugar over the brussels as they cook. They are irresistible that way as well!
- 1 lb brussels sprouts
- 1 tablespoon bacon grease *
- 1 tablespoon butter
- 1/4 teaspoon kosher salt adjust to taste
- 1/4 teaspoon freshly ground black pepper adjust to taste
- Slice each brussels sprout into 4-5 thin pieces. The brussels sprouts I had were enormous, if yours are on the smaller side, just half them or slice them into thirds. Melt the butter and the bacon grease in a large skillet over medium high heat. Let it almost brown and then swirl to coat the pan. Add the brussels sprouts and toss to coat well. Season with salt and pepper. Stirring occasionally, let them cook for about 3 minutes. They are done when they are piping hot and just a bit crisp still. Right before they are finished, stop stirring and let them brown for 20-30 seconds. Enjoy!
- * If you do not have bacon grease in your refrigerator,just cook a chopped up slice of bacon in the skillet prior to adding the butter and then vegetables. It will work just as well.