Brussels sprouts have come a long way since the overcooked, under-delicious balls of off-green mush we had to choke down during our childhood. No amount of dressing up (or down) could get us to like the things.
But that was a very frozen then.
This is a fresh now, Brussels sprouts sautéed with a now-standard slab (or two) of bacon.
And what really sets these Brussels sprouts apart is our friend Dave’s addition of “Why didn’t we think of that?!” … jalapeño.
Sautéed Brussels Sprouts with Jalapeño and Bacon
recipe from friend of the TasteSpotting Kitchen, Dave S.
makes 6 to 8 servings
4 slices bacon
1½ pounds Brussels sprouts, washed, ends cut off, loose outer leaves removed and sliced in half
1 small red and/or yellow bell pepper, seeded and chopped
1 medium jalapeno pepper, seeded and diced
2 tablespoons butter
2 tablespoons olive oil
3 tablespoons balsamic vinegar
ground sea salt and fresh ground pepper to taste
Cook bacon until crisp, crumble, and set aside.
Melt butter in a large sauté pan over medium heat. Add sliced Brussels sprouts, diced jalapeno, chopped bell peppers, and bacon back to the pan and cook 2-3 minutes. Add oil and toss. Continue to sauté until Brussels sprouts are caramelized, about 10 minutes. Season with salt and pepper. Add balsamic vinegar and cook 2-3 more minutes.