I know how many of you have already crinkled up your noses in disgust at the mere mention of Brussels Sprouts. I know, because I am pretty sure my own mother is one of you.
On my never ending mission to entice you all into becoming L-O-V-E-R-S of these silly little mini cabbages, (ahem, remember such dishes as Brussels Sprouts Pesto, Brussels Sprouts Pizza, Brussels Sprouts Hash and Chocolate covered Brussels Sprouts? Just kidding about the last one) I have a new one.
Not shockingly it involves Bacon. Lots of great things do, don’t they?
But also sweet red onions, and very importantly, creamy chunks of Avocado. This is a great variation on the old standard for Thanksgiving.
Now you will have to pardon me and the city I live in, which is so dang dark all the sudden I can barely handle it. The day I took these pictures, it was so dark in my kitchen by 3 pm that I wondered if I had been transported, house and all to Alaska. Then I remembered that is just the deal around here at this time of year and for the next 5 months. Awesome. So long whiney story short- there are no step by steps. It was just too dark. But you guys are awesomely great cooks right? And there are detailed instructions- so don’t worry!
Recipe: Brussels Sprouts with Bacon, Red Onion and Avocado
- -4 strips thick cut bacon
- -½ red onion, thinly sliced
- -2 teaspoons olive oil
- -1 pound Brussels Sprouts, trimmed and halved
- -½ cup chicken stock
- -1 medium avocado, cut into chunks
- -2 tablespoons olive oil
- -2 tablespoons balsamic vinegar
- -kosher salt and black pepper to taste
- 1. In a large nonstick saucepan, cook the bacon over medium heat, turning until crispy and the fat has rendered, about 5-7 minutes. Set the bacon aside to drain and keep the pan on the heat.
- 2. Add the red onion to the bacon fat and sprinkle with kosher salt. Cook until golden brown, about 5 minutes. Transfer to a small bowl, keeping the pan on the heat.
- 3. Add 2 teaspoons olive oil and the Brussels sprouts. Cook the sprouts on high heat for about 2 minutes until starting to brown and the pan is drying up. Add the chicken stock.
- 4. Cook the Brussels Sprouts about 5 minutes until just tender and the broth has cooked off. Add the onions back in and toss together. Season to taste with kosher salt and black pepper.
- 5. Transfer to a serving dish. Crumble the bacon over the sprouts. Add the chunks of avocado.
- 6. Mix together the olive oil and the balsamic vinegar and drizzle over the top of the dish. Serve warm.
Preparation time: 10 minute(s)
Cooking time: 20 minute(s)
Number of servings (yield): 8