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Thread: Brussel Sprouts 3B - Butter, Bacon, Bourbon

  1. #1
    Join Date
    May 2000
    Seattle WA
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    Default Brussel Sprouts 3B - Butter, Bacon, Bourbon

    Hate Brussel Sprouts? Not with this recipe.

    2 tablespoons butter - 3 if you like
    8 oz crispy bacon, crumbled into pieces
    2 shots of bourbon
    1 lb of brussel sprouts
    Splash of lemon juice, about 1 teaspoon.
    Optional: 4 oz of Hazelnuts - cracked into pieces.

    Wash and cut off the base of the Brussel sprouts. Slice into quarter or half depending on the size of the sprout.

    Heat a pan on high, reduce heat to medium high and melt the butter. When the butter has melted, add the Hazelnuts, salt and pepper lightly, and let the nuts toast until you can smell them toasting and see them browning. If you don't use nuts, skip this step and add the Brussel Sprouts once the butter has melted

    Once you add the Brussel Sprouts toss well to coat with butter. Salt and pepper again. Watch for the sprouts to start to brown around the edges. Add about 2 oz of water and a splash of lemon juice and cover to steam. In about 1 minute, take the cover off the pan and add the bacon. Stir well and let the remaining water steam off.

    Drink one shot of the bourbon, add the second to the pan. Stir well to deglaze the pan and coat the Brussel sprouts and bacon. Remove from heat and serve.

    For you vegetarians and vegans, leave out the butter and bacon. Use Olive Oil, and add a generous sprinkle of smoked paprika to the brussel sprouts and toss well before adding the bourbon.

  2. #2
    Join Date
    Sep 2003
    Seattle, Washington, USA
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    I love brussels sprouts, and I'll definitely have to gve this recipe a shot.

    For genetic supertasters, though, this might not help, as the bitter compounds in cruciferous vegetables are so overpowering to them. Couldn't hurt to try, though.
    Yours in Budo,

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