Best Ever Brussels Sprouts

One of my most favorite vegetables is definitely Brussels sprouts. Anyone who has had them and doesn't like them is clearly a victim of boiled Brussels sprouts. The key to really good sprouts is for them to not be bitter, and to be soft with flavor. This recipe is one of our staples during Thanksgiving but I had to make them last night for a veggie tasting at Girl Scouts (oh yes, that's me, the almost 17-year old Girl Scout).

Best Ever Brussels Sprouts

All you need is....

Roughly three cups of Brussels sprouts, cut into quarters

Half an onion, diced

4-6 strips of cooked bacon, chopped

4 tbsp. of butter

1 tsp of olive oil (not really necessary, it's up to you)

4 tbsp. of balsamic vinegar (we had none on hand, so I used cooking sherry)

salt and pepper to taste

Makes about 4 servings

Step One: Cut Brussels Sprouts into quarters. Steam to make softer by nuking them in the microwave for about 4 minutes with about a cup of water.

Step Two: While the sprouts are steaming, dice onion and chop bacon.

 Step Three: Add butter and onions to griddle that's 350 degrees. Allow butter to melt and absorb onion flavor.

Step Four: Add bacon and Brussels Sprouts (make sure to drain the water from the steamed sprouts!), salt and pepper, and balsamic vinegar. Let simmer with the lid on, mixing occasionally.

Step Five: Once Brussels Sprouts have started to brown, allow them to cook for only a few more minutes. Take off heat, let cool, and enjoy!

You will be surprised by how there no longer bitter, but soft and flavorful! It's definitely the butter and bacon;)

xo

Hannah