Hello people! I live in Malaysia where Brussels sprouts are virtually non-existent except for it’s occasional appearance in supermarkets at an exorbitant price. 🙁 Ok, I know they are winter produce… and seeing that Malaysia lacks that particular season, it’s hard to come by winter produce, at least not cheaply.
From what I have read online, it seems that kids tend not to like Brussels sprouts because the sprouts were traditionally boiled to death. To be honest, any veggies boiled to smithereens is not that appetising. Unless they are meant to be cooked that way. But I don’t see Brussels sprouts falling under that category.
We never heard of or ate Brussels sprouts when we were kids. Hence, we never had the chance to hate it. Instead, I discovered this wonder brassica about 3 years ago when I chanced upon them on the supermarket shelf. There was a scant 3 packets there, 2 looking really dry and crummy but the final pack at the back was green, fresh and calling out my name. I had no idea what it was and how it tasted like but I knew I wanted it. And boy was I glad I got them.
I love that when prepared right, they have a grassy, bitter but sweet flavour which matches it’s crunchy texture. This paired with something sour and salty is a match made in palate paradise.
For dinner recently, I made it precisely that way and the hubs and I finished an entire bowl of these little guys.
I made them using:
Once they are crispy, I took them out and in the drippings, I added a little bit of salt and then arranged the sprouts in, cut side down. I poured in a couple tablespoons of water and set on the lid to let them steam a little. When the water dries out, then those sides start searing to a beautiful golden brown.
Once the sprouts are nicely seared and tender, I took them out, added a small pat of butter and a splash of balsamic vinegar. Then I tossed in the sprouts in again to coat them with that yummy glaze. A handful of toasted pine nuts and the reserved bacon crumble completed this picture.
I loved it so so much. Can’t wait to get my hands on another pack. Yes, they are a little pricier than the average veggies but they really fill you up. You can have this as the main course even. Look at the bacon pieces.
When we went to Adelaide earlier this year, we visited the Adelaide Central Market and I saw sacks and sacks of Brussels sprouts available. And they weren’t expensive, even after currency conversion. All I know is if I had that kind of access to these babies, I’d be having them at least (I said at least) 3 times a week. I’m not even joking.
“When my soul fainted within me I remembered the LORD: and my prayer came in unto Thee, into Thine holy temple.” (Jonah 2:7)
Brussels Sprouts with Bacon & Pine Nuts
serves 2 very well
20 Brussels Sprouts, washed, trimmed & halved
4 rashers Bacon
1 tbsp + 1 tbsp Butter, separated
1 tbsp Olive Oil
2 tbsp Balsamic Vinegar
1 tsp Salt (I use Pink Himalayan)
dash of pepper
2-3 tbsp Pine Nuts, toasted
- Heat up pan and melt 1 tbsp butter together with olive oil.
- Fry bacon until well browned and crispy. Drain and set aside.
- In hot oil, stir in salt and arrange sprouts halves with tongs, cut side down.
- Pour in 3-4 tbsp water and cover with lid to let them steam and cook.
- Once water evaporates, open lid and let sprouts brown well until tender to your liking.
- Remove sprouts from pan.
- Add in remaining 1 tbsp butter, let melt then add balsamic vinegar. Allow it to sizzle and thicken slightly. Add a dash of pepper.
- Toss in sprouts until coated with buttery vinegary mixture.
- Dish out sprouts and top with crumbled bacon and toasted pine nuts.