Smoky Sprouts

Smoky Sprouts

I was going to start this post talking about how much the flavor of bacon goes with Brussels sprouts. Oh, I would have come up with another word for it- maybe “compliments” or “enhances.”  But I feel like it’s been said before- a lot. Not just by me, either. Truth is the earthy taste of Brussels sprouts are fine all on their own- or roasted lightly and tossed with olive oil and maybe some garlic. I like Brussels sprouts so much I am happy just steaming them and eating them pretty much plain. Still, when I sauteed some up the other day with bacon, shallots and a little fresh parsley I was in heaven.

Smoky Sprouts

I washed and trimmed the sprouts and set them aside. Then, in a large skillet, I cooked up about 4 or 5 thick slices of bacon, which I had cut into 1-inch pieces. They were pretty meaty slices so there wasn’t enough fat to worry about draining off. I added a couple of small shallots that I had chopped up- but a small onion would be fine, too. Once the shallots were wilted I added the Brussels sprouts, about a pound, and cooked them until they were tender and a little browned. I think that extra browning adds more flavor. I finished the dish with some fresh chopped parsley, salt and a little pepper. Simple and quite yummy. You could also add some grated cheese on the top, if you like.

I don’t mind complicated and long cooking dishes sometimes. But for me, often, there isn’t that much time and meals that are full of flavor and don’t take a lot of time or too many ingredients are just what I am looking for. This is one of those dishes. Ready in no time and full of flavor.