Do you know anyone who liked brussel sprouts as a kid? Because I seriously can’t think of one single person. I personally used to hate them when I was small. I actually know few people who “can’t do it” even in their adulthood. Which is really sad, because brussel sprouts rock.
Today’s easy recipe covers my favorite way how to prepare them as a side dish. You can skip the bacon for a lighter version if you want, but who would possibly like to skip bacon?
Anyway, I’m trying to eat at least two real meals a day now. But how to manage the prep of nutritious food while you have to work a lot (or study or take care of your children, parents, etc.)? Batch cooking and working with leftovers, that’s the answer. Simple and efficient.
No, I don’t like to eat same food for three days in row either. But I like to play a little and recreate a different dish from the leftovers in my fridge. Or freeze a couple of portions and then enjoy them few days/weeks later. Like I did with the Shepherd’s pie from one of my previous posts. That time I served it with the Brussel sprouts from this recipe. Today however I enjoyed the pie for breakfast on top of arugula and covered with lots of hot sauce. Yum.
You can find more breakfast ideas here.
Now back to the brussel sprouts.
- 500g Brussel sprouts, cleaned and cut in half
- 150g Bacon, diced up
- Salt and pepper to taste
- Orange juice from 1 medium orange
- 3-4 tbsp Balsamico vinegar
- Blanch the brussel sprouts in a pot of boiling water with a pinch of salt. The more time you leave the brussel sprouts in the boiling water, the softer and soggier they will get. Which is not so tasty, so 2-3 mins are enough. Then drain all the water and put the brussel sprouts aside.
- Place a medium pan over high heat. Put the bacon on the pan and stir occasionally. After about 2 mins the bacon should be browned. At this time add the brussel sprouts and use the bacon fat for the frying.
- After about 2 mins the brussel sprouts should be nicely browned. Now you can add the orange juice and balsamico. Stir occasionally for 2 more mins, so the liquid reduces to a nice glaze.
- Season the sprouts with fresh ground pepper (I like a lot of it) and serve.