Brussels sprouts were a pretty common thing to eat while I was growing up because my mom, who was born in Belgium, was accustomed to having them around as a kitchen staple. Usually she would boil them and add a good amount of butter to enhance the taste. Just recently I started making them on my own, half out of sentimental reasons and half to see if I could make them as tasty as my mom did. I haven't managed it yet, but I did stumble across the ultimate cheat: adding a bunch of bacon into the mix. Tonight we were out of bread so I added some potatoes as well.
For a second dish, I made the browned mushrooms again (see a few entries earlier), but this time it was with butter, garlic, red onion, peas and brown mustard. Turned out sort of stewy but the mustard flavor was nice.
Brussels Sprouts
Ingredients:
- 1 lb. Brussel Sprouts, ends cut off and halved
- 6-7 strips of bacon
- 2 Potatoes, cubed
- Any kind of cheese
Preparation:
Fry the bacon in a pan until browned. Remove cooked bacon and add potato cubes. Fry for 5-6 minutes before adding Brussels sprouts, then cook together for another 4-5 minutes. Preheat oven to 400 degrees. Oil up a baking pan and vegetables + bacon. Bake for 30 minutes. Remove from oven, add cheese, and cook until cheese is slightly browned.
