Deconstructed Brussels Sprouts |
Of the five members of this family, all of us like Brussels sprouts, except for the Christopher, that is. I had just purchased a bag and thought if I "deconstructed" them, as in taking them sown to their leaves, and if I cooked them with bacon, I could convince the boy of their deliciousness. I spent an hour taking these dang things apart and entertained myself for the duration by watching the Food Network (go figure). Ben found a Weight Watchers recipe that sounded great so I used that. These were so tasty that I could easily eat them once a week, an assessment with which Ben agreed. The boy's verdict? Still not convinced. What's a mom to do?
Roasted Pork Tenderloin, Mashed Sweet Potatoes, and Brussels Sprouts |
Brussels Sprouts with Bacon and Shallots
4 slices uncooked bacon, cut in thin strips | |
2 medium shallot, chopped | |
1 lb. Brussels sprouts, trimmed and sliced (about 8 cups) | |
1/4 cup water | |
1/2 tsp salt | |
1/4 tsp black pepper, freshly ground | |
1 Tbsp balsamic vinegar |
In a large nonstick skillet over medium heat, cook bacon, stirring frequently, until crisp, about 5 minutes; remove to paper towels with a slotted spoon to drain. Remove and discard all but 2 tablespoons bacon fat from skillet; place skillet back over medium heat. Add shallots; cook, stirring often, until almost tender, about 3 minutes. Add Brussels sprouts, water, salt and pepper to skillet; increase heat to medium-high and cook, tossing frequently, until sprouts are crisp-tender and golden in spots, about 8 minutes. Stir in vinegar and bacon; remove from heat. Yields about 2/3 cup per serving.
WW PointsPlus Value: 6 servings at 4 points each
Ha ha! I have a 17 year old and I try to introduce new foods without much luck. In the case of brussels sprouts I'm glad he doesn't like them. More for me! Your recipe looks fantastic.
ReplyDeleteI really shouldn't complain as he does eat better than than most of his friends, and even has an interest in cooking.
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