It’s late August, and most of you have probably endured a brutally hot summer. I thought we would take a trip into the future where it’s cooler, so imagine the changing of the season…the days getting shorter, the leaves starting to turn, the air getting crisp. The Fall Equinox is time for heartier fare, and this side dish is so right for the season. The taste characteristics work really well together — the sweet caramelized onion and shallot, the salty bacon and the slightly bitter sprouts combine to create an amazing medley of flavor. There are countless meal combinations that entice…grilled chicken breast (on the bone, of course), roast turkey (Thanksgiving, anyone?), grilled pork tenderloin (drizzled with a balsamic reduction), prime rib (Ho! Ho! Ho!), lamb….the possibilities are limitless!
I use a wok to prepare this side, but go with a sauté pan if you prefer. Here are the ingredients and instructions you’ll need to make this simple, but tasty dish:
- 1.5 – 2 pounds Brussels sprouts, trimmed and cut in half
- 4-6 slices of bacon, cut crosswise in 1-inch pieces
- 1 Tablespoon EVOO (Extra-Virgin Olive Oil)
- 1 Onion, diced
- 1 Shallot, diced
- Salt & freshly ground pepper to taste
- Juice from ½ lemon
- Bring large pot of water to boil. Add Brussels sprouts to water and cook until just tender, 4-6 minutes. Drain and set aside.
- In wok over medium heat, add sliced bacon, stirring until brown but not yet crisp (5-6 minutes). Remove with slotted spoon and drain on paper towel. Discard all but 1 tablespoon of bacon fat.
- Add EVOO to the reserved bacon fat and heat over medium heat. Add onion and shallot, stirring often until soft, but not browned. Season with salt and pepper, and add Brussels sprouts, now over medium-high heat. Toss or stir occasionally, until the Brussels sprouts are tender and warmed through — about 5 minutes. Add lemon juice, toss or stir. Add bacon, toss or stir.
- Serve immediately.
Brussels sprouts, let’s go for a little wok…
Served up with a juicy grilled pork tenderloin, mashed potatoes and a nice Oregon Pinot Noir — now we’re talking!