I didn't grow up eating Brussels sprouts, but I've grown to like them as an adult. And with bacon? How can you go wrong with a little bacon?
This spring, my hometown grocery store has had them in the produce section. Bonus! A 12-ounce package was just the right amount for Randy and me when served with teriyaki salmon and rice pilaf. The recipe can easily be doubled to serve more people.
Smoky Brussels Sprouts
Adapted from Food & Wine magazine12 oz. package Brussels sprouts
3 strips smoky bacon
3 tbsp. sour cream
Salt and freshly ground pepper to taste
Bring a medium saucepan of salted water to a boil. While water is heating, cut off ends of Brussels sprouts and cut each in half. Add the Brussels sprouts to the boiling water. Cook over high heat until tender, but still bright green, about 3 minutes. Drain well, reserving about 1 tablespoon of the cooking liquid.
Cut bacon into 1/4-inch strips. In a large skillet, cook bacon over moderate heat, stirring occasionally, until crisp and browned, about 7 minutes. Add the cooked Brussels sprouts and cook over moderately high heat for 2 minutes, stirring occasionally. Add the sour cream and reserved cooking liquid. Simmer briefly over moderate heat until the Brussels sprouts are coated. Season with salt and pepper and serve.
Serves 2-3 people.
***Today, I'm linked to Weekend Potluck, hosted by these bloggers. Check out the tried-and-true recipes from them and other foodies!