Mama’s Brussel Sprouts
There is no one else on Earth more inspiring to me than my mom. She has pulled herself out of hard times, gone on to raise three children who were the first in the family to attend college, and managed to move up some very difficult ladders to become the boss in a career field where she was once a beginner.
I don’t know that I’ll ever be half as successful as her, but if I ever am, that half will be more than enough for me.
When I embarked on my Cooking Journey (as I like to call it) at the beginning of the year, my mother joined in with me. Together we have learned a lot of new culinary skills along the way. In that time, her brussels sprouts have become famous in my little kitchen.
As a note, this recipe includes bacon. If you’re a vegetarian, or a first-time cook who doesn’t want to have to focus on anything except the vegetable, then feel free to scrap the bacon. It’s delicious, but the sprouts can easily stand on their own without it.
24 oz. Brussels Sprouts (1 Medium Bag)
4 Slices Bacon (Diced)
2 Tbsp Olive Oil
Salt, To Taste
Pepper, To Taste
1/2 Cup Balsamic Vinegar
3 Tbsp Honey
Preheat oven to 425. Cut each sprout in half, lay out on baking sheet. Dice bacon (optional).
Drizzle olive oil on top of sprouts and shuffle around to coat evenly. Add salt and pepper. Then layer bacon on top (optional). Cook for 30 minutes.
In a pot, mix balsamic vinegar and honey, then boil down to reduce by half. It should thicken a bit, becoming more like a glaze. Drizzle on finished brussels sprouts.
There you have it, perfect sprouts every time. If you have a slab of bacon instead of slices, you can cut chunks of it as well and turn this dish into a kebab for appetizers at a party.
If you have any recipes that use brussels sprouts, feel free to leave them or the link to them in the comments below. Also, feel free to share if you have any tips for cooking them in a skillet rather than baking them.
I hope everyone is gearing up for Halloween. Put on those sexy nurses outfits, turn the channel over to ABC Family, and get ready to spike the punch, because it’s coming up fast. Just because it’s on a Monday this year doesn’t mean you can’t get into the spirit!
Up next in the series: Mushrooms In Parmesan Sauce