Psst we went to Pennsylvania this past weekend for a wedding and it SNOWED. Cold Front got your teeth chattering too? Must master layering and get cold weather maternity clothes. Anyway…
I didn’t grow up eating Brussel Sprouts and from the way I had heard people speak about them they were something to be feared. Imagine my shock when I realized my friends did not have this opinion of this vegetable and quite frankly were gah gah about them. Nothing like peer pressure to get someone to try something new, even if it is a vegetable. I was surprised to find I didn’t hate this new to me veggie. I am convinced much of this has to do with the preparation methods. If they were say boiled or over cooked I don’t think anyone would be all that keen. Stir frying, roasting, or sautéing? Heck yeah.
Plus it is nice to have something green on my plate after weeks of eating all the orange squashes I could get my hands on. Poor Zach, I may have been over zealous this year with Butternut Squash soup.
Shaved Brussel Sprouts are my new favorite thing. I grew up a coleslaw junkie and having these cruciferous veggies shaved still give me that crunch I love. I cooked the bacon first in the skillet and then sautéed the sprouts in the same skillet, because yum. This would be a great side dish to any autumn get together or just a regular weeknight dinner since it is so simple to throw together.
- 2 slices nitrate free bacon
- 1 bag shaved Brussel sprouts
- freshly ground black pepper
- 1 TBS apple cider vinegar
- ½ cup water
- 2 TBS parmesan cheese, shaved
- In a large skillet cook the bacon.
- Remove bacon and pat with paper towels, set aside.
- Sauté Brussel sprouts for 5 minutes.
- Sprinkle with black pepper and add the cider vinegar and water.
- Cook until liquid is absorbed, about 5 minutes.
- Transfer to serving dish and sprinkle with parmesan cheese and crumbled bacon.