Dish of the Week: Bacon-Balsamic Brussels Sprouts

Most Thanksgiving meals are an Atkins dieter’s nightmare. (Not that anyone seems to still be on that diet.) Carb loaded upon carb combined with tryptophan to induce epic food comas. And the one veg that seems to end up on the table is the green bean casserole – a greyish brown goo with Campbell’s cream of mushroom. That’s where brussels sprouts come in and save the day.

The maligned vegetable of sitcoms, an overcooked sprout takes on a bitter flavor and an awful, mushy texture. When cooked poorly, it certainly deserves the moniker of “worst vegetable ever.” But if not overcooked, sprouts are quite delicious. Case in point is this adapted recipe from Dan Barber of Blue Hill (known for their farm to table cuisine). The skillet method brings out more flavor, and the cooking time leaves a slightly crisp and tasty sprout. It is also worth noting that halving the sprouts plays a crucial role in keeping them from becoming bitter.

Shopping List
3-4 strips of bacon
2 cups Brussels sprouts, cut in half lengthwise
2 cloves of garlic, minced
1/4 cup balsamic vinegar

1. Preheat oven to 400 degrees. Meanwhile, cook bacon in a cast iron skillet until slightly browned, but not crisped. Remove strips to paper towels to drain.
2. Place sprouts cut side down on the bacon fat and cooking until the bottoms are crisped and browned. During this time, cut bacon into small pieces.
3. After sprouts are browned, drop bacon and garlic on top and place in the oven for four minutes.
4. Pull the sprouts from the oven and deglaze the pan with the vinegar, stirring until it is absorbed by the sprouts. Salt and pepper to taste.

For those who don’t have a cast iron skillet, you can try the initial cooking in a regular skillet and transfer the sprouts to a baking dish. Or you can skip the pan altogether and roast them for 30-35 minutes at 400 degrees.