Sunday, February 16, 2014

Brussels Sprouts come from Brussels {bacon makes them delicious!}

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.

Bacon Brussels Sprouts

  • 1 lb (500 g) Brussels Sprouts, quartered
  • 4 1/2 oz (125 g) bacon, chopped
  • 1 tbsp FOC, melted
  • 1 tbsp Bister L'impériale Mustard
  • Sea salt and black pepper to taste
  1. Mix together the fat and the mustard in an oven-safe dish. 
  2. Add the Brussels Sprouts and the bacon, stir to coat.
  3. Season with salt and pepper.
  4. Bake at 200°C (400°F) for 30-45 minutes, or until tender. (Stir every 15 minutes if you don't want browned bits.)
  5. Serve immediately. Reheats wonderfully.

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