You May Think You Don't Like Them.

Originally posted March 26,2007

A few Sundays ago I invited my parents and grandmother over to eat after worship services. It was a standard Sunday meal that my mother fed my siblings and me growing up on Sundays. Pot roast, potatoes, carrots, steamed broccoli and brussel sprouts. Wait a minute; my mother never fed us brussel sprouts!

A few days earlier I was browsing my local supermarket produce section and saw almost perfect brussel sprouts. They were very firm ones (never buy mushy, slimy or loose-leafed brussel sprouts) and they had a nice green color. I had to buy them, but was a little apprehensive about doing it. I knew that my wife and I liked them, but I also know the reputation these little guys have. Most people turn their noses up and say, "yuck" and move to the next dish. I was determined to make great brussel sprouts and change perceptions--at least my family's perceptions.

Sure enough, when my family arrived I told them what we were having and when I arrived at brussel sprouts the enthusiasm for the meal seemed to wane. It was like someone let the air out of a tire. I told everyone to have an open mind and that I had already tried them and they were great. After that everyone agreed to at least try them. We all ate far more than we should have and after the meal I received the only accolade I wanted. My 86 year-old grandmother said, "those were the best brussel sprouts I have ever eaten; how did you make them?"

Grandmother asked, so I am sharing with the world.

Rinse the brussel sprouts and trim their bottoms. Peel off the outer loose leaves. Cut the larger sprouts in half long way and leave the smaller sprouts whole. Cut 3 thick pieces of bacon into thin 1 inch strips and render the fat from them in a saute pan (make sure the saute you are using has a lid because you will need it later). Once the bacon has rendered all of its beautiful fat, take out the crispy bacon strips and placed them on a paper towel to drain. [Save them for the garnish.]

Pour out all but about a tablespoon of the bacon fat and saute 1/4 cup of diced onions in the fat until the onions are softened (use medium heat). Season with salt and pepper. Once softened, throw in the sprouts and cook for 2 to 3 minutes. After the brussel sprouts have been sauted, pour in one cup of chicken broth or stock and cover. Cook for 10 minutes and try one. If it needs to cook longer--let it cook longer.

Once you are satisfied with the texture of your brussel sprouts pour them into a serving bowl and sprinkle the cooked bacon over the top. Enjoy. Like my grandmother said, they will be the best brussel sprouts you will ever eat. Don't be a chicken; try them!