I try my best to eat seasonally. With spring still making its debut, I’m forced to dive once more into the cellar of hearty winter vegetables. I can make potatoes a dozen different ways. I’ve turned broccoli into stir-fry, soup and a side. Carrots and celery have appeared in just about every iteration, from smoothie to mire-poix. And I seem to use onions, shallots and/or garlic in nearly every entree. But the one veg that continues to mock me is the wee brussels sprout.
Every time I spy this mini-cabbage, I give it a glare. Yes, it’s a hardy veg that’s an excellent source of vitamin A, C and K, beta carotene, folic acid, iron, magnesium and fiber. Yet no matter what I tried, it always tasted vile. And I’ve really really tried to make it palatable. I’ve roasted, fried, stewed, boiled, baked and pickled, and still the foul taste and sulfuric smell made me curse this humble sprout.
Until now. This is the only way I like to eat it:
Brussels Sprout Hash
3 slices of bacon, chopped
10 small brussels sprouts, core removed and leaves shredded
1 tsp. sugar
2 tsp. hazelnuts, chopped
Place bacon in a cold frying pan, and turn heat to medium. Fry the bacon until crispy, stirring occasionally. Remove bacon from pan and allow the bits to drain on paper towels. Leave the bacon fat in pan.
Toss brussels spouts in the delicious bacon fat. Stir in sugar. Fry veg over medium heat, stirring frequently, until browned and crispy.
Stir bacon bits back into the sprouts and add salt and pepper to taste. Top with hazelnuts.
Serves 2.
I serve this dish as a side with eggs (for breakfast) or steak (for dinner). If you try it, let me know what you think.
(Photo by Vaughan Willis. Used with permission.)
