Written By: Leslie Means
Wait a minute. Wait just one minute.
Did you know Brussel Sprouts aren’t Brussel Sprouts? They are Brussels – ssssss – with an s? Say what? I’ve been alive for nearly 31 years and I did not know that.
Hmm. Interesting. Brussels, you are tricky.
Apparently I don’t eat these guys enough. I’ve probably only had them 2 or 3 times in the past 5 years. Poor guys. I always forget about them. Obviously we don’t know each other very well.
That all changed over Thanksgiving.
Mom found this recipe from her Southern Living Magazine. Let’s just say it was tasty. I think these guys are gorgeous and delicious by themselves, but when you throw in a little butter, sugar and a little bacon..
Yeah. Nuf said.
Give this recipe a try for your holiday meal! I think you’ll have a table of happy smiles! And be sure to ask if your guests know about that tricky S!!
Brussels Sprouts with Applewood Bacon
(Recipe found here – Southern Living Magazine)
- 2 pounds fresh Brussels sprouts, halved
- 5 applewood-smoked bacon slices, diced
- 2 tablespoons butter
- 1/3 cup firmly packed light brown sugar
- 1/4 teaspoon ground cinnamon
- 1/8 teaspoon freshly grated nutmeg
1. Cook Brussels sprouts in boiling salted water to cover 4 minutes; drain. Plunge sprouts into ice water to stop the cooking process; drain.
2. Cook bacon in a large skillet over medium heat, stirring often, 10 minutes or until crisp; remove bacon, and drain on paper towels, reserving 1 Tbsp. drippings in skillet.
3. Melt butter in hot drippings over medium-high heat; stir in brown sugar, cinnamon, and nutmeg. Cook, stirring constantly, 1 minute or until sugar is melted and sauce thickens slightly. Stir in Brussels sprouts; cook, stirring often, 10 to 12 minutes or until lightly browned. Add salt and pepper to taste.