If you follow this blog any, or if you follow me on Instagram, you know that I love bacon. Actually, I say I love a lot of things, and I do, but I really, really love bacon.
I also really like Brussels Sprouts. I always thought I didn't, but, to be honest, I had never tried them. (The hubster did this to me once with guacamole. He SWORE up and down that he hated the stuff - then one day he actually tasted it and discovered he loved it. Go figure.). I had heard all sorts of horror stories concerning these little green guys, and, quite frankly, I was a bit scared to try them.
One day though, our friendly Greek neighbor (who we no longer live next to) brought over a huge dish of them for us (we miss his meals that were always prepared with such love for us!). I smiled politely, thanked him warmly, took the Pyrex baking dish from his hands, and gently closed the door.
Then I panicked.
What the heck was I gonna do with 2 pounds of cooked Brussels Sprouts?!
I waited until my husband got home before making a decision. I did well to wait, because his idea was a very good and logical one. Eat them.
I prepared the rest of our evening meal, then heated up a tiny little portion of the baby cabbages "to try".
I think I finished off the dish that very evening.
Turns out, I love Brussels Sprouts! As for the hubster, he only likes them, so I had to find a way to make them lovable.
Bacon. I would add bacon.
And thus was born this tasty and simple recipe. I of course had to stick with the Belgian theme and add a bit of my favorite mustard, Bister L'impériale, but you can substitute your favorite mustard if you aren't lucky enough to have access to this particularly tasty brand.