This recipe will convince your hardest critics of the delicious and marvelous versatility of this misunderstood vegetable. Best cooked by steaming, roasting, or boiling and combined with a variety of spices and dressings, these vegetables make a fabulous base for stews, casseroles, salads and sides.
- 1 lb Brussels sprouts, trimmed and halved (quartered if large)
- 2 tbsp olive oil
- 4 bacon strips, sliced crosswise ½-inch strips
- 1 tsp Dijon mustard
- 2 tbsp sherry vinegar
- 1 tsp thyme leaves
- 1 tsp lemon zest
- Kosher salt and freshly ground black pepper
- To prepare Brussels sprouts: Place a large pot of salted water on the stove over a moderate-high heat and bring to a boil. Blanch the Brussels sprouts until crisp but tender, about 5 minutes. Using a colander, drain and pat dry the Brussels sprouts to remove excess liquid.
- To cook Brussels sprouts: Place a large nonstick skillet on the stove over a moderate-high heat and add the oil. When the oil is shimmering, add the bacon and cook until crispy, about 6 minutes. Add the Brussels sprouts cut-side down and cook, stirring occasionally, until the sprouts are browned and tender, about 8 minutes. Remove the skillet from the heat and stir in mustard and vinegar, tossing until well combined. Toss in the thyme leaves and lemon zest, then taste and season with salt and pepper.
- To serve: Transfer the Brussels sprouts and bacon onto a platter or bowl and serve immediately.
Makes 4 to 6 servings