I feel kind of silly, but I just learned that the correct way to refer to those delicious, tiny cabbages that are so trendy these days is Brussels sprouts, as in the city of Brussels! I’ve been spelling it brussel sprouts for years! The humiliation! I might continue to not capitalize the “b” because that just seems like too much respect for one vegetable.
Anyway, this recipe was inspired by some brussels sprouts I had at The Lowry in Minneapolis a few months ago. Their brussels sprouts were fried, and then drizzled in honey and sprinkled with toasted almonds and goat cheese. Very delicious. I mistakenly got them as an appetizer with a group of (foolish) people who did not like brussels sprouts, and though I also ordered an entree, the brussels sprouts really would have sufficed. They were crispy, caramelized, tangy, nutty, salty, and sweet. Brussels sprouts at their finest.
This recipe was altered a bit to fit the ingredients I already had, but the idea is similar. I used a balsamic reduction instead of honey because I really love vinegar, nixed the almonds because I didn’t want to buy them, and added shiitake bacon to make it a real meal. This would be great with almonds or other nuts, and can be eaten without cheese or with a vegan goat cheese to make it vegan. Enjoy! Continue reading a delicious way to eat brussels sprouts