Here's the BEST recipe that I've ever eaten in my life, for brussels sprouts. For Thanksgiving this year, when I was putting together the menu, I desperately wanted brussels as one of the veggies and found out that one of our friends also like them; that's ALL the encouragement that I needed to find a recipe beyond "boil and coat with butter", which is the only way I've ever had them.
If I were locked in a kitchen for a 1000 years, I could not have created the following recipe. This person is a genius and got rave reviews for her creation; I couldn't agree more. Plus, the title, a riff on Kevin Costner's Field of Dreams movie, is down right cute, too.
Note: the recipe "claims" that it serves 8. Ha. Ha. Ha. ONLY if the 8 people hate brussels sprouts and two are served per plate. I initially made the recipe as called for, and it served two of us, with seconds. So, for Christmas, I doubled the recipe and then it did serve more, but I ate them as leftovers, daily. I've since made this several times more.
And "Yes", Archie, for this recipe you use FRESH brussels. My Jewel sells them, at Christmas, on a stalk, so you know their Uber fresh, but the rest of the year, they're just Free Range Brussels and are in a bin, like other veggies.
Last note: I despise soggy bacon! So, I reserved the bacon bits until it was time to serve this dish, and added them at the very end. I provided a link to the original recipe, which has you adding the bacon all at once. But I find that doing this sogs up the bacon, so why make it crispy to begin with? But, if you make this, do whatever sequence of steps makes sense to you.
THEY WILL EAT THEM: BACON-PARMESAN BRUSSELS SPROUTS
recipe by ~Leslie~
I love Brussels Sprouts, and these are a really nice change of pace with a great flavour. Try them...you'll like them!
25 minutes 10 mins prep
25-30 fresh Brussels sprouts
8 slices of crisp cooked crumbled bacon
5 tablespoons sour cream
5 tablespoons fresh grated parmesan cheese
1 tablespoon butter
1/2 clove freshed minced garlic
fresh ground black pepper
2 tablespoons fresh grated parmesan cheese (extra)
1)Cut ends off Brussels Sprouts and remove yellow or spotted leaves.
Score an"X" on the bottom of each sprout to allow the bitterness to escape.
2)Steam Cook or boil sprouts until tender crisp.
3)Heat the next 4 ingredients over low heat, stirring constantly, until mixture is hot. (Reserve bacon to be added later, to retain crispness)
4)Combine all in casserole dish, including the bacon, and toss to coat.
5)Grate fresh ground black pepper over top, and sprinkle with extra cheese and serve.