top of page
Olivia Krochko

Bacon, Maple, and Parmesan Brussels Sprouts

Updated: Feb 13, 2021

Bacon, Maple, and Parmesan Brussels Sprouts


History:

These tasty vegetables which are often likened to miniature cabbages have been cultivated as far back as ancient Rome. However their namesake comes from Belgium, specifically the capitol of Brussels (Literally Brussels’ Sprouts) where they were hugely popularized during the 1600s. Their popularity slowly spread across Europe until they were brought to Louisiana in the 1800s where they have gradually become a staple for healthy dining.


Ingredients:

Brussels Sprouts (about twenty) halved

4 slices of thick cut bacon

5 tbs Maple Syrup (not the fake kind!)

Parmesan cheese (until your heart desires)

Extra Virgin Olive Oil

Salt and Pepper to taste


Directions:

Let us start with one of heaven’s sent ingredients: BACON. I really adore thick cut bacon, as it gives for a nice bite and better flavor with the extra fat. However, if you have any other bacon, it works just as fine… because let us just admit it…in the words of the great chef Wolfgang Puck... “Bacon is always GOOD.” Now… I am about to tell you the biggest bacon secret in the world, so get ready! Start cooking your bacon strips on a COLD pan! Yes, you heard me, all those movies had it wrong! The trick to bacon is LOW and SLOW. Place your bacon strips on the pan and let each side get golden brown. Do not place your bacon too close to one another otherwise they will not crisp properly. Once golden on both sides, take the strips out of the pan and place on a paper towel to observe the dripping (yummy) fat. Chop the bacon into bits once cooled! Oh yeah, do not get rid of the pan with that valuable bacon fat! AKA Leave it on the stovetop!


I just realized that was a lot of the bacon segment, even though it takes less than five minutes to complete… let us move onto the star of the show…the one, the only, BRUSSELS SPROUTS! Half the brussels sprouts, yes its that simple. In the same pan the bacon was cooked in, place your brussels sprouts down on the pan (medium/low heat). Cook until golden brown on the bottom. You may need to add some olive oil to the pan if the pan becomes too dry.


Turn down the heat to very low! Add the maple syrup, salt, and pepper to taste! Remove from the heat and garnish with parmesan cheese. Enjoy!


Official Statement:

Today you have brussels sprouts accompanied by bacon, maple syrup, and garnished with shaved parmesan cheese.







31 views0 comments

Comments


bottom of page