I’m not sure you’re going to believe this, but I had never cooked Brussels sprouts before the other day. I had really never even eaten them either. My mom never made them – probably because she hated eating them as a child – and I just assumed I wouldn’t like them. But for some strange reason, I had been thinking about making them lately. They always look so cute in the grocery store, like little baby cabbages.
I don’t know what it was. I just wanted to try them. I mentioned this to a friend, and she convinced me that I would definitely like them. She was so convincing, that I picked up a kilo at the store the other day.
Of course, I had no idea what to do with them. I figured they were basically little cabbages, so I treated them as such. A bit of mustard, a lot of bacon. I even added some soy sauce for a little umami. Of course, there had to be garlic or I wouldn’t be me.
Overall, I tried to keep the ingredients simple to really play up the good aspects of the Brussels sprouts and minimize the potentially bitter flavors. What resulted was nothing short of perfection – at least in my opinion. If you’ve never had or liked Brussels sprouts before, you must give these a try. I think they will convert you into a sprouts fan.
- 2 tablespoons olive oil
- 2 garlic cloves, minced
- 1 cup chopped bacon pieces or lardons
- 1 pound Brussels sprouts, halved and sliced
- 1 tablespoon soy sauce
- 1 tablespoon Dijon mustard
- 1 teaspoon brown sugar
- Black pepper
- In a large skillet or frying pan, heat olive oil, garlic and bacon pieces to medium-high. Sauté until the bacon is cooked through, stirring frequently to prevent the garlic from burning, about 5 minutes.
- Add Brussels sprouts, soy sauce, mustard, sugar and pepper, to taste. Stir to coat, and continue cooking until Brussels sprouts are tender, about 5 minutes.
- Calories: 0
- Sugar: 0 g
- Sodium: 0 mg
- Fat: 0 g
- Saturated Fat: 0 g
- Unsaturated Fat: 0 g
- Trans Fat: 0 g
- Carbohydrates: 0 g
- Fiber: 0 g
- Protein: 0 g
- Cholesterol: 0 mg
Last Updated on July 14, 2018 by Melissa Belanger