Okay folks. I know, I know. You either love brussels sprouts or you hate them. There’s no middle ground, and people can’t be swayed. Like palm trees, get it?
Anyway to the swaying. Think you hate brussels? Try these. I credit my friend Donna who gave me this vague recipe 3 years ago when I did my first Thanksgiving dinner. They’re a family staple now. I’m sorry I don’t have pictures – I had meant to, but I actually completely forgot them until everything else was on the table! I’ve had requests to post the recipe, though, so I won’t hold back. Maybe I’ll take photos next year.
- Lots of brussels sprouts
- Half an onion, finely chopped. FINELY. Trust me.
- Chicken Broth
- Poultry Seasoning (it is Thanksgiving, after all).
- Salt and Pepper
Here’s What You Do:
Do the prep the night before, or in the morning at very least. The first part is a bit tedious.
- Wash your sprouts, remove the outer leaves, and cut off the bottom. Slice them into ribbons. The best way I’ve found to do this is to cut them in half vertically (if they were standing on their ends), then lay flat and slice. Remove any particularly fibrous cores.
- Cook some bacon. I like lots. Pat off the fat with paper towels. Crumble and set it aside.
If your sprouts and bacon are ready to go, the actual cooking only takes 5 minutes or so. This really should be the last thing you do before y’all eat, because they’re best hot and don’t reheat super well.
- Melt your butter in a skillet and throw the brussels sprouts and onion in. They should start to get nice and browned around the edges. When the skillet is getting a bit dry, add a little chicken broth, and keep going.
- Season liberally. The broth will add a lot of flavour, but I like the poultry seasoning and pepper. Add a little salt to taste, but between the butter and broth you may not need any.
- When all the broth has simmered away, stir in the bacon.
- Serve immediately, and watch brussels sprout skeptics go back for more.
I’ve never had any leftovers to worry about.
Trivia: It’s Brussels Sprouts, not Brussel Sprouts. The little cabbages are popular, and may have originated, in Brussels, Belgium.