brussels-sproutsMy friend Sherry is on a mission to bring Brussels sprouts to the world — or at least to our little corner of Alabama. They are her favorite vegetable and she feels they’re underrated and unappreciated. She’s right. Brussels sprouts probably rank low on most folks’ lists of favorite vegetables. But that’s because, Sherry insists, we haven’t had them done right. I have to admit that when she fixes them, Brussels sprouts are tasty and delicious — sort of crunchy and nutty with a nice fresh flavor. Who knew? I have noticed the mini cabbages showing up as sides on restaurant menus lately, so maybe Sherry’s started a trend. A longtime cook, she’s also the director of the Shoals Commercial Culinary Center in Florence, Alabama,, that’s part of the Shoals Entrepreneurial Center that nurtures small businesses. Her cooking classes at the culinary center are fun and informative and filling, because those in the audience get to eat the results! Here’s Sherry’s Brussels sprouts recipe:

Roasted Brussels Sprouts with Bacon

Cook four strips thick-cut bacon in large skillet over medium-high heat until crispy. Drain on paper towels then roughly chop. In same pan with bacon fat, melt two tablespoons butter over high heat. Add one pound Brussels sprouts, halved, and a half large onion, chopped. Cook and stir occasionally until sprouts are golden brown, eight to 10 minutes. Season with salt and pepper to taste and toss bacon back into pan. Serve immediately.

19 thoughts on “Vegetables

  1. Okay, I may eat this if I take out the bacon and the Brussels Sprouts. Oh wait, that just leaves onions and butter. I can live with that. Alright, I just leave out the bacon when I give it a try.

  2. Michele — You are so right that onions sauteed in butter go great with everything, but please at least try this with the sprouts! And Kathie — I’ve never even thought to try them raw, but if you like them that way, it must be good.

  3. I would try this, mostly because it has bacon in it.

    But I have had some tasty Brussels Sprouts in the past.

  4. I too love brussel sprouts but, alas, they don’t love me! They trigger off an accumulation of internal gas (and I’m not talking about anything that can be passed) that creates the most awful pains in my stomach and my sides.
    So sprouts and a few other good for you veggies are off my list.
    I console myself with asparagus, which I also love.

  5. This is one of my favorite recipes! I couldn’t believe that brussel sprouts could taste good, but they are so delicious made like this. Yum!

  6. Sure, Deborah, sure you do! And y’all are right that adding butter and bacon to any veggie can only help — except in the case of lima beans. I absolutely hate lima beans. They are the worst vegetable ever. Ever. Case closed. But I’ll be happy to talk about corn on the cob!

  7. A friend of mine once called bacon the duct tape of cooking–it can hold together and improve anything. This sounds like a great sprouts recipe. I’ve convinced my daughter that she should eat them because they are cute.

    Glad to find you too! No, we’re far from wealthy–we’re just on a life quest to ski ourselves into the poor house! Seriously, it’s the only expensive thing we do.

  8. Oh, I love brussel sprouts, and I use turkey bacon and olive oil to lower the fat and meet som weight watchers guidelines. My secret is a pinch of nutmeg right at the end.

    It comes out so good I even get my son to eat them.

    Thanks for stopping by my blog, and good luck on the giveaway. I’m glad you enjoyed your visit and stop by again anytime.

    and I hope you feel better soon.

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