I’m taking a stance on brussels sprouts, and it’s that they’re DELICIOUS. And when you cook them in bacon fat and sprinkle them with breadcrumbs, they get even better.
Servings: six as a side, three as a main-er dish
Time: a soft one hour
1 lb of bacon (I prefer smoked)
2 lbs of brussels sprouts, cut in half
3 TBSP of unsalted butter, melted (salted is totally cool; just omit the salt later!)
1 cup of breadcrumbs
1 tsp of salt
1 tsp of pepper
1 clove of garlic
1/4 tsp of red pepper flakes
2 tsp of fresh rosemary (if you measure this, you’re crazy)
Preheat the oven to broil. In a cast iron pan, cook the bacon. Pro-tip: don’t wear clothes you don’t want to smell like bacon while cooking this recipe.
When the bacon is done, remove from the pan and set aside to cool. Do NOT drain the pan. That is basically pouring money down the drain. Also, you should never put grease down the drain. ANYWAY.
Add the brussels sprouts to the pan, probably in two shifts. Make sure they’re open face down so they get all nice and bacon-y. Take your time with this. Smell the bacon. Enjoy the caramelization that’s happening. Repeat if necessary, then turn off the heat and set pan aside.
Mix the butter, breadcrumbs, and all seasonings together in a small bowl. You’re going to want to grate the garlic in if you have a microplane. And if you don’t, cut it up as small as you can get it before stirring it in the bowl. Set aside. The whole bowl, not just the garlic.
Get a sheet pan, and spread those brussels sprouts out. Dump the breadcrumbs on top, then mix everything up.
Top with rosemary and the bacon that you crumbled up once it cooled, then broil those babes.
When the brussels sprouts are getting brown and crispy, take out and serve immediately. YUM. VEG.