BRUSSELS SPROUTS ARE THE BOMB! YES! I said it! Brussels sprouts rock! I used to hate them. They had a bad rap for so many years. WHY? Because they were cooked to mush by our well-meaning moms and had an unpleasant flavor. The family dog wouldn’t even eat them. I’m fairly sure most of us had that experience. A few years back I took the plunge and bought fresh Brussels sprouts because my sister said they tasted great. So why not try them? They are now side that even Bryan will eat. While I started out roasting them whole, I found that finely cutting or shredding these little guys give them more texture and are more palatable for those who aren’t fans of this misunderstood food. Top it with a poached egg you have a new breakfast alternative. They make a delicious dinner when served over whole wheat pasta with Feta cheese. Or you can make a pan of these and top them with a poached egg for breakfast. Yes! They are that good!
2 TSP. Olive oil
4 Slices bacon-pork or turkey (I like Turkey bacon), chopped finely
2 Green Onions, finely chopped
2-4 Mushrooms, cleaned and finely chopped
1 Med. Clove Garlic
1/2 pound Brussels Sprouts, washed, stems cut
1/2 TSP. Dill
1 TBSP Capers
1/2 TSP Red pepper Flakes
Salt and Pepper to taste
In Medium saucepan heat oil until shimmering, add bacon. Cook until crispy. It won’t take too long. Remove from pan and save on a paper plate or another dish.With pan still on heat add onions, mushrooms and garlic. Cook for a few minutes, until mushrooms and onions are soft. Add Brussels sprouts, dill, capers and red pepper flakes.
Cover and let cook for about 4 minutes. When every thing is done, add bacon, salt and pepper to taste. That’s it. Confidently serve! Even the non-believers will believe that brussels sprouts do in fact ROCK!!!