I have one word and one word only.
Ew.
I really don’t want to discuss it.
No, I really don’t want to discuss it.
How does one even eat that thing? Do you eat the bottom stem-like part? Because I definitely cut that off. Here’s the deal.
I fried one slice of bacon and let the drippings heat the pan. Bacon grease excites me like nothing else on this planet—probably part of the reason I tried this in the first place.
I caramelized the onion in the bacon fat, then added the potatoes and the Brussels sprouts, finishing everything with a splash of balsamic vinegar on high heat.
They came off the stovetop and I sat down ravenous. Bring out the bacon and I turn into Pavlov’s dog at any hour. I pushed the sprouts around, searching for the crumbly bacon bits, then decided to be brave and ate one.
I was surprised. Maybe “liked” isn’t the exact word, but I didn’t hate it.
This can’t be right, I thought. So I ate another one. They were actually kind of good—good in the sense that they didn’t make me want to vomit.
I kept eating and, lo and behold, I finished every single piece on the plate.
Okay, it was only four Brussels sprouts, but I halved them, so really I ate eight, right?
Yes, I may have made a deal with myself that I couldn’t touch the bacon and potatoes until the green things were gone. In other words, I bribed myself with bacon.
Still—they weren’t terrible. I’ve tried Brussels sprouts prepared other ways (roasting, etc.) and often had to admit defeat. I don’t think Brussels sprouts and I will fall in love anytime soon, unless I can keep romancing them with bacon and potatoes on the side.
Potatoes, Bacon and Brussels Sprouts
Serves 2
- 2 potatoes, chopped (I used Yukon Gold)
- 1/4 Vidalia onion, chopped
- 1 slice bacon
- 8–10 Brussels sprouts
- 2 tablespoons balsamic vinegar
- Salt and pepper to taste
Heat a skillet over medium heat. Chop the bacon and fry until brown. Remove the bacon bits and drain on a paper towel. Add the onion to the bacon drippings and sprinkle with salt. Caramelize for 2–3 minutes, then add the chopped potatoes. Sauté for about 5 minutes, stirring occasionally.
Halve the Brussels sprouts and add them to the pan, placing the cut side down. Let them cook undisturbed for about 5 minutes, then flip and cook another 5 minutes.
Stir in the balsamic vinegar and cook for 2–3 more minutes. Remove from the pan, sprinkle with the reserved bacon, and season with salt and pepper if needed.
Well… this changes everything.
Check out my post over at Zesty Cook! It involves one of my favorite snacks.