I never ate Brussels sprouts until I started dating Shelby. Her mother would make them when we had dinner at her house and I grew to like them and then love them. They've become a staple in our special dinners. My daughter asked me the other day if I had my recipe available for the Brussels sprouts I make at home and I discovered I didn't. I'm writing it down now.
Note: Don't throw out the bacon grease or clean the skillet you fried it in, you'll need it for this recipe. Get a pot of boiling water ready too, we'll be blanching the Brussels sprouts. We don't want to blanch or leave the sprouts in the pan too long. If they're mushy, they're ruined.
- 1 pot of boiling water
- ice bath for blanched Brussels sprouts
- Saved grease from cooked bacon
- 1 package or approx. or 1 1/2 lbs of Brussels Sprouts (cleaned and trimmed)
- 1/2 lb of Bacon
- 2 tbsp of Bacon Grease
- 3-4 cloves of Garlic, minced
- 1/2 Red Onion, chopped
- Salt and Pepper to taste
- Start a pot of boiling water, enough to handle the Brussels sprouts.
- Fry the bacon. We like ours a little chewy, but cook it your preferred doneness.
- Remove bacon from the pan but leave the bits and pieces.
- Put the Brussels sprouts into the boiling water, blanch for approximately 5 minutes.
- Scoop sprouts out of boiling water and place in ice bath. Take them out when cooled and place in a strainer to dry.
- Once cooled, cut Brussels sprouts in half, lengthwise.
- Heat up skillet to about medium heat.
- Add bacon grease.
- Toss in the garlic and onions, cook for 1 minute.
- Add Brussels sprouts, salt and pepper.
- Cook to desired doneness and browned on the outside.
- Remove from heat, toss in bowl with chopped bacon then serve.