Rosie loves her cruciferous vegetables.
Tonight, it's Brussels Sprouts - miniature cabbages.
How many of you out there like Brussels Sprouts?
Show of hands, please.
Really?
That's all?
How many of you out there like Brussels Sprouts?
Show of hands, please.
Really?
That's all?
Rosie must change this.
6 Brussels sprouts, quartered lengthwise
4 slices bacon, scissored to a dice
1 TB sugar
1 TB Balsamic vinegar
1/4 cup chopped walnuts
fresh basil leaves
fresh basil leaves
Add diced bacon to skillet over low heat.
When bacon is almost done, add in Brussels sprouts.
Sprinkle sugar over Brussels sprouts.
Continue cooking until sprouts are caramelized
and bacon is done.
Stir in vinegar and walnuts.
Heat through until vinegar has dissolved.
Add fresh basil leaves and please enjoy!
Heat through until vinegar has dissolved.
Add fresh basil leaves and please enjoy!
And if you don't like brussels sprouts
- le sigh -
try it with regular sliced cabbage.
Small steps, people.
Small steps.
5 comments:
Waving hand furiously.
I like them, sliced thinly and cooked till crisp - with bacon of course!
There are people who don't like Brussels Sprouts? Really? Yours look especially scrumptious. --Rocquie
Calm down, zzzadig!
Mar, sounds good. Everything's better with bacon.
Rocquie, I have been told by several people that they don't like Brussels sprouts. Imagine that!
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