Really? This was the question posted after I ordered them in a restaurant a scant while back.
Although it made me think back. I was assured by my memory that brussels sprouts were indeed the only vegetable that left me sitting at a darkened dinner table at the age of about 7ish, to contemplate reviving the circulation in my lower extremities. It was the brussels sprout that sat cold as I outwitted and outlasted my father’s patients. It was an entire stalk of brussels sprouts that I, later that year in my third grade class, brought in as a mystery object to stump my fellow peanut gallery during a presentation.
Why would I order them then? On my birthday no less?
Mostly because they were actually on the menu. I mean, who the hell would put one of the most despised, spherical vegetables on the planet onto their dinner menu?
What can I say? I’m a daredevil. That and they had bacon in them, so they had to be good, right?
Finely shredded, bacon-y delicious with a sprinkle of crushed, red chilies and lemon zest. They really were good. I ate them all, I wanted more, in fact, they were about the best part of my meal! Needless to say I’ve made them again, of course, not being a big bacon eater going to the butcher to grab three slices of bacon raised a little eyebrow, but that why we shop at the butcher, so you can get exactly what you want – and get it organic…
BRUSSELS SPROUTS WITH BACON
1 pound Brussels sprouts, trimmed and shredded
3 Slices Bacon, please, please make it organic
Pinch of chili flakes
Zest of half a lemon
salt and freshly ground pepper to taste
In a large sauté pan, cook bacon over medium-high heat until crisp.
Remove and rest on a paper, reserving 2 tablespoons of the bacon grease in the pan.
To the pan, add the shredded brussels sprouts and cook over medium heat until softened and steaming.
Meanwhile, roughly chop the bacon into small pieces.
Remove the brussels sprouts from the heat and stir in chili flakes and zest then season with salt and pepper to taste.