These Are Delicious!
Now, I need to tell you upfront that I have always liked Brussels sprouts…even though I said brussel sprouts for years. To me, they were simply a veggie that I popped into the microwave for a few minutes, smeared with butter, and ate when I needed something to eat in a hurry.
Then…our cousin Billie Harbour told me about REAL Brussels sprouts, and I have been a fan ever since. I’m hoping that some of you who hate the little green things just might find that you actually like them when they are prepared with Billie’s recipe. I’m going to show you two ways to make them so be sure to read to be bottom before you begin.
Onions, ringed (I used 2)
Preheat oven to 350 degrees.
Chop 1/2 clove of garlic and let it stand.
Butter the bottom and sides of a casserole pan or any type or size of pan that you want to use.
You can leave your sprouts whole, but they flavor will spread through them better if you will slice them in half or even in quarters if they are large. Just use enough Brussels sprouts to fully cover the bottom of your pan.
Place slices of bacon on top of the sprouts. (I usually put the bacon on top of the onions, but for some reason today I put it on top of the sprouts.)
Place ringed onions on top of bacon and drizzle about a teaspoon of olive oil over them.
Sprinkle garlic over the top and salt to your taste.
Cover with foil and bake for 30 minutes. Uncover, stir, and cook until tender, stirring often.
I like Brussels sprouts cooked like the recipe above calls for; it is easy to just pop them in the oven while I do something else. However, I really think there is more great flavor if you have the time to cook them in the following way:
Place bacon strips (I use about 4) in a large skillet. Cook bacon on med-high just until it starts to brown. Reduce heat to medium.
Slice Brussels sprouts over bacon in small pieces, and just let them sit on bacon.
I watch the pan carefully, and when I can see the bacon is brown, I turn the heat down to just above low, and stir all together, stirring in the garlic and salt.