EDITOR’S NOTE (April 2, 2020): Updated for clarity. Added two new pics.
This savory side dish is a delicious combination of crispy bacon and soft Brussels sprouts. Easy to make with simple ingredients. Delicious with or without Ranch dressing.
What is a Brussels sprout?
The Brussels sprout is a member of the Gemmifera Group of cabbages (Brassica oleracea), grown for its edible buds. The small leaf vegetables look like miniature cabbages.
Their season runs from late August through March or so. The best-tasting sprouts are picked after the first hard frost, since the cold makes them produce sugars.
Pairs well with baked chicken, fried chicken, pan seared t-bone steak, and a variety of other mains.
You may also like my Parmesan Roasted Brussels Sprouts.
How did Brussels sprouts get their name?
In the 16th century, Brussels sprouts were first cultivated in Brussels, Belgium and that’s the reason for the name.
The correct name is Brussels sprouts, not Brussel sprouts, and it’s Brussels sprout when referring to only one sprout. The “B” in Brussels should always be capitalized.
Small Brussels sprouts are tender and sweet. Larger versions taste very much like cabbage.
When shopping for fresh sprouts, look for those that are whole without a lot of spots. Make sure they’re intact, firm and have a vibrant green color (not brownish).
Cooking Brussels Sprouts
Brussels sprouts are easy to cook until tender. They key is to avoid overcooking because it will create a mushy texture.
These “miniature-looking cabbages” can also be eaten raw in salads. Simply cut each sprout (which is called shaving) crosswise so the leaves separate into thin, lettuce-like pieces.
I like dipping raw/sliced Brussels sprouts in Ranch dressing. Delish!
Enjoy this recipe!