Recipe by SassyStew
The only way I will eat Brussels Sprouts! Be carefull not to cook too long, or bad lunch room memories may start to rear thier ugly heads. For this reason, I don't care for this recipe after it has been reheated, so plan to serve this immediately. It goes together quickly, so if you are serving with a roast, you can start this while the meat is resting. Dried fresh bread crumbs sounds like a contradiction, but if you use the pre-packaged stuff you will be disappointed. I just whiz a piece or two of whole wheat bread and give it a few minutes in a hot oven on a cookie sheet, or if the oven is occupied, dry toast them in a skillet. This recipe is adapted from one in Savuer Magazine. I got the bread crumb idea from Mark Bitman's "How to Cook Everything" - LOVE that book!
Top Review by hubs76
This is an AWESOME recipe! I tried it and my family just "ate it up"! No leftovers. Cutting (chiffonading) the brussel sprouts distracted my kids from the fact they were brussel sprouts since they "don't like them". They didn't ask and I didn't tell....But the sure loved them. I think it was the bacon; bacon does wonders for anything. Thanks for the great recipe
- 4 slices bacon, sliced crosswise into 1/4-inch pieces
- 2 lbs Brussels sprouts, trimmed
- 1⁄3 cup dried fresh breadcrumb
- 2 tablespoons fresh lemon juice
- fresh ground black pepper
Directions See How It's Made
- Chiffonade the sprouts by cutting crosswise into 1/4" ribbons. Rinse well and set aside.
- Saute the bacon in a large frying pan until cooked, but not too crispy. Remove the bacon with a slotted spoon and drain on paper towels. Discard all but about a tablespoon of the drippings.
- Saute the sprouts in the drippings over medium heat until just tender. They will turn a lovely shade of green. 3-6 minutes.
- Add back the bacon. Sprinkle the bread crumbs, lemon juice and pepper (to taste) over the sprouts. Stir well to combine.
- Serve immediately.