Eat your Brussels Sprouts!!

Lets face it. Brussels sprouts get a bad rap. Many people over cook them, rendering them a soggy mushy bitter mess. Many people under-season them, resulting in a tasteless lack-luster plate of blah.
And don't get me started on the unpleasant..uhh..after-effects. However, when cooked properly, Brussels sprouts can be a tasy addition to everyone's veggie repertoire. Here's one of the ways I enjoy them.

The Ingredients

1 lb of Brussels sprouts, cleaned, outer leaves removed

Salt and pepper

Olive oil

4 slices of bacon, diced up

Handful of red pearl onions, halved

The Method

In a hot skillet, brown up the diced bacon. When it's halfway to crisp, add the pearl onions and continue to cook until soft. A tip: to peel the pearl onions par boil them for just a minute. The skins pop ring off. Once the bacon is crisp and the onions have started to caramelize, remove both from the pan, leaving the drippings. 

Meanwhile, cut each sprout in half, then slice, across the grain into a chiffonade. This should result in strips. Once you have a pile of sprout strips, toss them with some olive oil, salt and pepper, and throw them in the hot skillet. 

Cook over medium heat until the sprouts soften and reduce. After they have reduced by approximately half, throw back in the bacon and onions and continue to cook several more minutes. The result is a crunchy Brussels sprout slaw with sweet onions and crispy bacon. Nobody will complain when you serve these!