On a holiday, when I see Hubby return to the table to graze on leftovers, I can pretty well suspect that he’ll emerge with a piece of pie on his plate.But on Christmas Day afternoon, what showed up on his leftover plate that he brought to his easy chair to munch on while we watched the movie “Santa Clause 2”?
Brussels Sprouts with Bacon. I couldn’t believe my eyes—he was armed with this flavorful side we paired up with Maple-Glazed Salmon for our Christmas Eve dinner. Hubby thought it was one the best veggie items ever and thought the blend of bacon, onion, and balsamic vinegar just made the dish.
In the booklet which furnished the recipe, the comments say, “Who knew brussels sprouts could taste so good?” My sentiments totally. The balsamic vinegar gave it a tangy taste. I happened to have a couple of bags of frozen brussels sprouts in the freezer and needed to use them up, but fresh brussels sprouts, of course, would be wonderful as well.
I’m not sure Brussels Sprouts with Bacon (Taste of Home Thanksgiving Recipe Cards) will replace Eggnog-Sweet Potato Pie (Wednesday’s blog) on Hubby’s all-star fave holiday food list, but it sure gave him a new take on the sometimes-minimized brussels sprout. I’ve placed a star by it to remind me to fix for next year.
Brussels Sprouts with Bacon
3 bacon strips (I used turkey bacon)
1 1/4 pounds fresh or frozen brussels sprouts, thawed, quartered
1 large onion, chopped
2 tablespoons water
1/4 teaspoon salt (or salt substitute)
1/8 teaspoon pepper
2 tablespoons balsamic vinegar
In a large skillet cook bacon over medium heat until it is crisp. Remove to paper towels; drain, reserve 1 tablespoon drippings. Crumble bacon and set aside. In the same pan saute brussels sprouts and onion in reserved drippings until crisp-tender. Add the water, salt, and pepper. Bring to a boil. Reduce heat; cover and simmer for 4-5 minutes until brussels sprouts are tender. Stir in bacon and vinegar. Makes 12 servings.
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