Contributor: Mary Walter
It has been a challenge to find a recipe for brussels sprouts that wouldn’t bring out those “looks” on the face of my family members…well, I think I have found it. I found this recipe in a Taste of Home cookbook and decided to try it one evening. Although noses were being wrinkled and all I could get was a promise to “try” it, I noticed that when I cleared the table the bowl was empty…not a brussels sprout to be found. Now is the best time of year to get brussels sprouts fresh from the field. Hope you find this recipe family friendly.
Recipe:
Cut an “X” in the core of each brussels spout. Place in a large saucepan, add 1 inch of water. Bring to a boil. Reduce heat; cover and simmer for 8-10 minutes or until vegetables are crisp tender.
Meanwhile, in a large ovenproof skillet, cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels; drain, reserving 2 tablespoons drippings.
Saute onion in drippings until tender. Stir in the vinegar, mustard, garlic powder, salt, brussels sprouts and bacon; cook 2-3 minutes longer.
Sprinkle with bread crumbs; broil 4-6 inches from the heat for 2-3 minutes or until golden brown.
Eat and Enjoy!!!
Ingredients:
2 pounds fresh brussels sprouts
1/2 pound sliced bacon, cut into 1/2 inch pieces
1 medium onion, sliced
1/4 cup white balsamic vinegar
2 Tablespoons stone-ground mustard
1/2 teaspoon garlic powder
1/8 teaspoon salt
1/2 cup soft bread crumbs