I’m such a sucker for Brussels sprouts- they are exciting to carry home on the stalk from market, fun to cook, and look like adorable mini cabbages. Here’s another fabulous Brussels sprouts recipe to rock during the Eat Local Challenge!
|1 lb||Brussels sprouts (trimmed and cut in half lengthwise)|
|2 sli||bacon (thick cut)|
|12||green onions (slender)|
|2 T||apple cider (or beer)|
Bring a pot of salted water to boil; add Brussels sprouts and blanch 2-3 minutes. Drain. Meanwhile, cook bacon in skillet until crisp; remove bacon, drain on paper towels, chop it into pieces, and reserve. Discard all but 1-2 T fat in the pan. Cut off the top 3-4 inches from the green end of the onions (reserve ends for another use). Sauté the onions in the bacon fat until barely tender, 1-2 minutes. Stir in apple cider or beer and cook to heat through. Add the drained Brussels spouts and reserved bacon to the pan, stir well, and heat through. Top each serving with three green onions crisscrossed atop them.