Brussels Sprouts

Brussels sprouts are good. You can quote me on that. Growing up as a kid my mom would make Brussels Sprouts a few times a year when they were in season. She usually steamed them and served them with a heavy squeeze of lemon. I will admit that I still like them cooked this way, but steamed Brussels Sprouts can be less than enthralling next to the other roasted flavors they would often be served with this time of year.

They way the salty and smokey flavors in the bacon play with the bitterness of the Brussels Sprouts is about as complementary as food gets. I add the shallots for a bit of sweetness when they caramelize. Finally finished with a squeeze of lemon which helps cut the greasy flavors from the bacon fat and offset the bitterness in the Brussels sprout.

With Thanksgiving Day arriving in less than a week I thought I would do a trial run of my Brussels Sprouts with Bacon and Shallots.

Brussels Sprouts with Bacon and Shallots
(Recipe follows)