The best brussels sprouts I have ever eaten were served at Westville, a restaurant in the upper west side of Manhattan. This place makes the most delicious vegetables I have ever tasted. Not to mention the most amazing grilled cheese sandwich. Soon I will create these things in the Bubbly Kitchen. Until then, you have the brussels to end all brussels. These sprouts will make people who claim to hate brussels sprouts love them. I made them for dinner last night and I am not sure how many pieces of bacon I used but it was too much (I know, right, you can never have too much bacon!!). So I saved the extra bacon bits for salads. But if you want them heavier on the bacon, by all means use more. I think shallots would also be great in here. But I am a huge fan of vidalia onions and always have them on hand. This is a very versatile vegetable dish. I have served these with Thanksgiving dinner and with fried eggs and toast for brunch. One key is to make sure you cut them all in half and remove any loose dark leaves, these make the sprouts bitter. They are especially fabulous when served with Chateau Ste Michelle Indian Wells Chardonnay 2011. And obviously your choice of sparkling accompanies these brussels for brunch.
1 pound brussels sprouts, with stems chopped off, cut in half
4 pieces thick cut bacon, cut into slices
1 medium sweet onion, diced
3 cloves garlic, diced
Pepper to taste
Cook bacon in a medium sized skillet over medium heat until browned and crispy. Remove with slotted spoon and set aside.
Sauté onions in the bacon fat left in the pan over medium heat until soft and slightly brown, approximately 8 minutes. Add garlic into the pan, cook for 1 minute until aromatic. Remove onions and garlic with slotted spoon.
Place brussel sprouts in the pan with leftover bacon fat. Cook over medium heat, stirring a few times, for 8 minutes, or until charred in some areas and crisp-tender. Remove from pain with slotted spoon. Toss with onions, garlic, and bacon. Season to taste with pepper.
This is an original recipe from Bubbly Kitchen.