Brussels Last Stand

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We’re still getting a little lettuce from the garden, but this weekend I gathered up enough Brussels for one serving of maple bacon spouts for dinner. These little plants have slowly been growing throughout the fall and winter, while we’ve been doing homework, going to gymnastics and being generally busy.

There’s nothing like harvesting veggies from your own garden. These little guys are no exception. They were more tender and sweet than any I’ve bought at the store.

Maple Bacon Brussels
2 cups Brussels sprouts
2 strips of bacon
4 tablespoons butter
1/4 maple syrup
Sea salt and black pepper

Wash and peel any damaged leaves from the sprouts. Flash boil them with a little salt for five minutes. Drain and rinse with cold water to stop the cooking process. Chop them in slices or quarters.

Cook bacon in a Dutch oven. Stir in butter until melted. Whisk in syrup. Gently stir in the sprouts and season with salt and pepper to taste. Cook on medium to low for about 15 minutes or until the sprouts are tender.


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