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Brussels Sprouts: They're cabbage, so they need help

Brussels sprouts are coming into season, just in time for the holidays where they make a good side dish. But how to put enough zing in them to get the grand kids to eat them? Answer? Brown 'em.

Here's how:

1. Trim off the root tips with a sharp knife and remove the loose leaves
2. Steam the sprouts for about 5 minutes
3. Remove the steam colander and sprouts to the sink and hose down the sprouts with cold water
4. On the counter top, cut each sprout in half (along the root axis) and set aside
5. Cut a piece of bacon crosswise into lardons and fry all in a skillet to well done
6. Off heat, leave the bacon and fat in the pan and add about a teaspoon of EVOO
6. Arrange the halved sprouts, cut side down, as shown in the first photo
7. Fire up the skillet again to medium high and fry the sprouts to brown (lift a couple with tongs and take a peek) continue until they all are well browned
8. When ready, add some salt and freshly ground pepper and then pour in a generous tablespoon of maple syrup and immediately toss the sprouts to cover with syrup and oil, as shown in the second photo
9. Keep very warm until served. Here shown as a side to lamb chops, cooked sous vide in 144F water for 50 minutes



 

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