Perrian’s Teenager-Approved Special Brussel Sprouts
- 2 lbs brussel sprouts, halved and sliced
- 1 package Pat n Tam’s bacon
- 1 can water chestnuts
- 1 half Walla Walla sweet onion, chopped
- 4 Tbl butter
- 1/4 cup dark brown sugar
- 2 Tbl soy sauce
- 1 1/2 tsp Worcestershire sauce
Preheat oven to 400 degrees. Place bacon on cookie sheet and cook in oven until slightly crisp, but not overly done. About 15-17 min. Set aside 1 tablespoon bacon grease. Allow bacon to cool and chop into small pieces. Meanwhile, boil water in large pot. Add brussel sprouts and cook until barely tender, about 3-5 minutes. Drain. In small pot add butter, soy sauce, brown sugar, and Worcestershire sauce. Cook on low until brown sugar is incorporated and sauce is smooth. Set aside. In large skillet add bacon grease and heat over medium low heat. Add sweet onion and cook until soft, about 3-4 min. Add Brussel sprouts and soy sauce mixture. Cook, tossing and stirring continuously, for about 3 minutes. Add bacon and water chestnuts and toss until incorporated and heated, about 2 minutes.
Brussel sprouts are in season! They are rich in folate, manganese, vitamin B6, fiber, potassium…the list goes on! I usually make this recipe for fall holidays, but I thought it may make a good substitute for traditional cabbage with corned beef next month…I personally love the boiled cabbage, but the family prefers these!
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