Brussels sprouts, let’s face it, some consider them one of the more, shall we say, difficult vegetables to love. The PNW climate offers ideal conditions for this controversial rotund little veggie. It’s available all winter, and packed with nutrients – for starters it’s high in dietary fiber, vitamins A, B6, and C, potassium, and iron.
We’d like to change your mind about Brussels sprouts if you’re skeptical, and treat you to something new if you’re already an appreciator. We offer a couple of recipe ideas that are a little different and entirely local.
1lb Brussels sprouts
1T olive oil or butter
1 small onion
2 slices bacon
2 sprigs thyme
Brussels sprouts and onions from Willie Greens
Shoulder butt bacon from the Wooly Pigs
Trim the outer leaves and stems from Brussel Sprouts. Add to a pot of salted, boiling water and cook until tender, usually 5-6 minutes.
Drain sprouts, cut in half or into quarters, and set aside.
Melt olive and/or butter in a sauté pan or skillet, add diced bacon, a small or larger amount depending on your taste (or omit completely). Render bacon until browned, but not crisp. Remove bacon from the skillet and add one diced small onion to the pan along with two sprigs of thyme. Cook onions until soft, not browned, and season with salt. Turn to medium high, add the sprouts to the onion mix, cook and toss for several minutes, until sprouts begin to brown. Return sautéed bacon to the pan, check for seasoning and serve.
Variations: Before serving toss with chopped walnuts or hazelnuts, and/or toasted breadcrumbs, dust with a little finely grated hard cheese.
Recipes inspired by Alice Water’s The Art of Simple Food (2007)