by Kat Robinson
Ah, Brussels sprouts... this often ill-judged vegetable gets no love from many. Whether from children forced to consume the green globes or their parents who recall having the same fate thrust upon them in their earlier years - sprouts have all but disappeared from the table.
Not so for Paul Ward, who rediscovered the diminutive balls of glory with his wife three years ago. Now this "Vegetable of Love" as he calls it has become part of his Thanksgiving table. Recipe on the jump.
And remember, you're invited to send along your Thanksgiving recipes for the blog... drop me a line (and a picture if you have it) to email@example.com.
ADDED: Norma Bates humbly submits her version of Bacon Brussels Sprouts... on the jump.
The Vegetable of Love
Three years ago the future wife and I went out for the second time to a potluck Christmas party. I brought the following vegetable. She asked what that aroma was in the car and I told her, “America’s favorite vegetable: Brussels sprouts!” My sister and I never had these growing up, but I saw a cooking show extolling them and decided to try them. Now I’m a big fan. The wife liked them too, and decided to keep the cook. Now we call them “the vegetable of love”.
Glazed Brussels Sprouts
Grow Brussels Sprouts (or have best friend Amy bring you some). This also works well for frozen sprouts.
Trim sprout from stalk and cut an X in the bottom. Cut any large sprouts in half.
Bring pan of water to boil, add salt and sprouts. Cook til tender, then drain well.
Add some cream and sugar and return to heat. Toss occasionally as the cream thickens and starts to coat the sprouts. Add some lemon juice, salt and pepper and paprika.
Continue tossing. The sauce will thicken and glaze the sprouts.
This is about how they look when they're done. Enjoy!
Norma Bates has this recipe:
BACON BRUSSELLS SPROUTS
4 slices applewood-smoked bacon, cut into 1/2 inch pieces
4 pints Brussels sprouts, ends trimmed and halved
1 granny smith apple cored and cut into 1/4-inch slices, then halved into wedges
2 tsp apple cider vinegar
Heat oven to 425. Arrange bacon in a single layer in a roasting pan. Bake until browned, 5-8 minutes. Do not drain. Add Brussels sprouts in a single layer, face down. Sprinkle with salt and pepper. Return to oven until sprouts begin to brown, about 15 minutes. Add apples and toss. Return to over for another 10 to 15 minutes, or until sprouts are brown and tender. Toss with vinegar and serve at once.