Crispy Brussels Sprouts
Let's face it--we HATE brussels sprouts! The mushy green balls that were boiled past tasteless death would make anyone detest them!
Help is on the Way!
But, ah! Thank God for the help of a heavy bottomed pan, bacon, and honey! Changing the way you cook your brussels sprouts will change the way they taste and change the way you feel about them! Seriously!
- Use a heavy bottomed pan. Think cast iron or some heavy non-stick.
- No crowding. This isn't a NY Subway! Give the sprouts some space so they can each experience the glory of the bacon fat and hot pan!
- Don't shy away from the color! Let the sprouts get a little browned and charred bits! Trust me, you'll appreciate the texture and flavor!
Let's Get Cooking!
- 1 lb Brussels sprouts
- 3 tbsp Olive oil
- 2 tbsp butter
- 1 1/2 tsp Gem City Blend
- 2 tbsp honey
- Blanch halved sprouts in salted, boiled water for 1 minute. DO NOT OVERCOOK. Drain water from sprouts and slice in half.
Place the bacon slices onto a large pan on the stove. Turn heat to medium. Fry bacon for a few minutes on each side, until crispy.
Remove bacon and set aside to drain on paper towels. Leave the bacon grease in the pan.
Add the olive oil to the bacon grease in the pan and swirl around. Add brussels sprouts. Season with Gem City Blend, and stir to distribute. Increase heat to medium-high. Arrange brussels sprouts in a single layer in the pan, with as many surfaces touching the pan as possible. Sear for about 2-3 minutes, without moving, until well browned on the bottom. Flip or stir, and repeat on the other side. Repeat as necessary to brown all sprouts.
Meanwhile, chop the bacon while waiting for the sprouts to brown.
Add honey, butter, and bacon to the pan. Stir and cook for 2 to 3 more minutes.
Serve hot and crispy!