Brussel Sprouts

Sorry, no pics but these brussel sprouts came out really great. 

About 3 cups of Brussel sprouts, a couple of pieces of bacon, 2 tsp. fresh thyme and 2 cups of apple cider

I took about 3/4 pieces of bacon and made it really crisp in a large frying pan.  That should produce enough fat in the pan for the Brussels sprouts.  I had halved the Brussels sprouts before hand.  I took out the bacon when it was really crisp and literally tossed it out.  You could cut it up in to small pieces and toss over the Brussels sprouts at the end but I didn’t.  Then put in about 2 tsp. of fresh thyme.  The fat will pop, so stand back.  Once the thyme is incorporated, I put about 2 cups of cider into the pan and turned it up on high until it boiled down a bit.  Basically until there was just enough to cover the bottom of the pan.  Then I tossed in the Brussel sprouts and cooked over medium high heat for a couple of minutes or until the Brussel sprouts were browned.  Once they were, I turned off the heat.  You can do this in the morning and reheat for later in the night.  Then before serving, I put them in a glass pan and roasted at 350 for about 10 minutes to make warm and soft of soften up the Brussels sprouts.  You could also serve them right out of the pan.  They are a bit crunchy but tasty.  I prefer them a little soft which I why I like to finish them in the oven.

Comments (Archived):

  1. erin


    catching up on your posts. here’s another brussel sprout idea. i take them off the stalk. get some water boiling and throw them in for a few minutes. this cleans and softens them a bit. i then cut them up. not too much. i then spray with olive oil and sprinkle either salt, pepper, garlic OR this fabulous spice mix from whole foods called Carribean spice. it has salt. throw them on baking sheet (i use the non stick foil) and roast at 400 or 425 until a bit charred. they are LOVELY. even those who claim to not like brussel sprouts like these. get the spice.