I have been on a mission to find a really good Brussels sprout recipe ever since we left Chicago. There is an AWESOME restaurant there called Sunda, owned by Billy Dec.
Here is a photo of Billy, the chef from Sunda and my girlfriends and me out on a girls night. So much fun!
My point, which is getting lost here, while I name drop someone who has no idea who I am, is that Sunda has an AMAZING Brussels sprout salad. Since we can’t pop in there on a random Friday or Saturday night anymore, I have been on the hunt for something equivalent.
I was raised on liver and Brussels sprouts when I was a kid because they were both dirt cheap. I swore up and down that given the choice I would never ever eat them again for the rest of my life. I’m still holding strong on liver but I have definitely come around on Brussels sprouts.
After trying many different Brussels sprouts recipes I have finally satisfied my craving by modifying this Martha Stewart recipe. Yes, I did just say modify and Martha Stewart in the same sentence. I am not a foodie but I can still appreciate how blasphemous that must sound, but she will never know.
It is a great side dish and I added bacon and cheese to it (mmmm….bacon), and I left out the lemon. So really, it is not Martha’s recipe at all anymore but I feel like I can’t really take credit for it because I might lose sleep.
So here we go.
- 2 pints of Brussels sprouts trimmed and halved (I use about 12-16 Brussels sprouts for 2 of us and it works out just fine)
- 4-6 slices of bacon
- ¼ cup of extra virgin olive oil
- Course salt and ground pepper
- 1/3 cup of water
- Parmesan Reggiano shredded
- Cook bacon to desired texture. I throw mine in the microwave between a few pieces of paper towel for 4-5 minutes until it is crispy. Chop and put aside.
- Heat ¼ cup of olive oil in a large skillet on medium heat
- Throw in Brussels sprouts, season with salt and pepper and sauté for 6-8 minutes until brown, stirring frequently
- Add 1/3 cup of water and stir until water is evaporated.
- Throw in chopped up bacon
- Stir for another minute
- Remove from heat and serve
It tastes great just like this or if you want you can top with some shredded Parmesan cheese for extra flavor.
Have you been to Chicago lately? Have you tried Sunda? Will you post your favourite Brussels sprout recipe in the comments below, I’d love to try some other ones.