Brussels Sprouts - A little Green Bite that Yields An Explosion of Flavor

I have an admission to make - I grew up disliking Brussels Sprouts! There, it is out in the open and my darker side is revealed. As a teenager I remember Dad growing this highly nutritious vegetable on occasion in the back yard garden. When I went off to college to study Nutrition, I was impressed with the nutrients found within this tiny green orb of a veggie. Unfortunately, even the list of vitamins and minerals didn't encourage me to try to appreciate their unique flavor, a strong cabbage essence and odor! That is, until recently! Very fine restaurants are now serving Brussels Sprouts as an appetizer, salad or side dish. They are cooked with care (very few minutes, resulting in a bright green color instead of the drab green of yesteryear) and served with sweet or savory ingredients that yield an amazing dish of goodness. We prepared Brussels Sprouts with Craisins and Bacon for Sunday Dinner today. Make it and see what you think!

Brussels Sprouts with Craisins and Bacon

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

yield  Makes 4 servings

Ingredients

• 2 thick slices bacon
• 4 cups Brussels sprouts (about 1 pound), trimmed, halved
• Kosher salt and freshly ground black pepper
• 1/4 cup golden raisins (or better yet, craisins)
• 1 medium shallot, finely chopped (or 4 green onions, sliced)
• 1/2 cup low-salt chicken broth (or water)
• 2 tablespoons Balsamic Apple Cider vinegar (Waldorf)

Preparation

Heat cast iron skillet and cook bacon, turning occasionally, until crisp, about 5 minutes. Using tongs, transfer bacon to paper towels to drain. Let cool. Coarsely crumble. 
While bacon cools, add brussels sprouts to drippings in skillet; season with salt and pepper. Cook, stirring often, until well browned in spots and beginning to soften, 5-7 minutes. Reduce heat to low and add craisins and green onions; cook, stirring often, until onions are soft, about 3 minutes. Add water or chicken broth to skillet; increase heat and bring to a boil, scraping up browned bits from bottom of pan. Reduce heat to medium-low and simmer until broth has evaporated, 1-2 minutes. Stir in vinegar and crumbled bacon. Season to taste with salt and pepper.