Here in Ontario, we have a lot of foods available to us in the fall and winter months that are local and seasonal, meaning they are super fresh and taste great. Brussels sprouts are at their peak in October and November and it's so simple to make them taste delicious.All you need is:
1 lb fresh Brussels Sprouts
3 strips double smoked bacon, cut into small bits
1 tbs extra-virgin olive oil
chili flakes
Kosher salt to taste
Trim down the sprouts and cut them in half length wise. Drop them into salted boiling water for a few minutes, so they still have a crunch in the centre and aren't soggy or falling apart. Heat a non-stick pan and drop in the bacon. Cook until done and some of the fat has rendered. Add the Brussels sprouts and toss so they are coated in the bacon fat. Transfer into a serving bowl and add oil, chili flakes and salt and toss. Perfect as a side dish to any meat!
1 comment:
at the risk (fully acknowledged) of over accessorizing brussel sprouts (because they're just so damn delicious and adorable on their own), i and a friend have taken to drizzling them with a bit of olive oil then wrapping them in pie crust and baking them (some caraway seeds are a nice addition too), then behold! BRUSSEL SCOUTS!
i recommend then dipping them in mustard or some manner of spicy mayo.
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