Brussels Sprouts with Bacon and Almonds
Brussels sprouts have been given a bad reputation by well-meaning cooks hell-bent on overcooking them. When overcooked, Brussels sprouts become mushy, bitter and not very pleasant. When quickly cooked and seasoned with bacon and almonds, they are transformed into a veggie side dish even kids will eat.
Choose firm, bright green sprouts with no blemishes. When squeezed between two fingers, they should feel quite hard.
Brussels Sprouts with Bacon and Almonds
1 lb fresh Brussels sprouts
¼ lb bacon (thick cut is best)
1 shallot, minced
½ cup slivered almonds
Salt & pepper to taste
Trim the Brussels sprouts and remove any bruised outer leaves. Drop into boiling salted water and blanch for 2 minutes. Remove from the water and drain. When cooled, slice in half (or quarters if your sprouts are very large) and set aside.
Cut the bacon into ½ inch pieces and fry until crisp. Drain off as much of the bacon grease as possible. Add the almonds and minced shallot and cook over medium heat until the shallots are transparent, about 2 minutes.
Add the halved sprouts and sauté for 2-3 minutes or just until the sprouts are barely tender (do not overcook). Season with salt & pepper to taste. Serve hot.
Serves 4-6
Great combo! I recently had something similar, but roasted – really tasty!
After blanching the Brussels sprouts, try stirring them in a medium hot dry pan for a few minutes to get the water out of them before proceeding. They will be less mushy and the flavor is more concentrated.