Yin + Yang: Brussels Sprouts + Bacon
Until about a few years ago, I thought I hated brussels sprouts. When I’m honest with myself, I’m not sure I ever gave them a fair shot; instead compartmentalizing them into the same category as lima beans (which I indeed still hate). I finally tried them out of solidarity when Sean made a brussels sprouts, bacon and parmesan dish for Thanksgiving dinner at my parents’ house. And from that point forward, I was a changed woman — gobbling up brussels sprouts when I saw them on menus (beginning a long love affair with the brussels sprouts chips at Marlowe in San Francisco) and cooking them at home often.
Eating solo with the kids tonight, I scrambled to quickly cook something green and tasty, and shocker…brussels sprouts were in the fridge. It took five minutes flat to…
…take them out of the fridge
…toss them with a handful of pancetta over medium-high heat
…and sprinkle them with salt and pepper
This is the one of the easiest ways I know to feel like I’m eating something fancy with minimal work…and get loaded up on vitamin A, vitamin C, and folic acid to boot. So next time you’re looking for a healthy veggie, reach for the brussels sprouts. And don’t be afraid to add some bacon/pancetta to make them extra delish. After all, bacon makes everything better, doesn’t it?
Do you have a brussels sprouts dish you love? Or do you have another veggie that helps you get a quick and easy fill of the green stuff?
P.S. If you’re looking for some fun dinner table trivia, 1) the first written reference to brussels sprouts dates to 1587, 2) most U.S. production is in California, and most importantly, 3) Prince William and Kate Middleton love snacking on brussels sprouts and cream cheese.