Brazen Brussels

Brussels sprouts are such a lovely variety of cruciferous.  I feel as if each petite bud represents a gift wrapped in multiple layers of bright green wrapping. Although named after the capital of Belgium, few historians believe it that the plant originated there. Some believe they were more likely to have been birthed out of ancient Rome, then spread across Europe, and eventually North Americas embraced them, too.  Regardless, I'm just happy when they make an appearance on my dinner plate!  

Brussels sprouts grow off of long, fibrous stalks.
Many farmers markets sell them by the stalk.
I bought them at the grocery store by the pound. 

Put some brussels sprouts on your dinner menu this week! Using the recipe below, your brussels will be ready to eat in about 30 minutes. Such a simple (and nutritious) way to escape the dreaded monotony of side-dish repeats. 

These brussels sprouts pair handsomely with pork chops.

Brazen Brussels Sprouts

Serves 4-6

1/4 cup raisins
1lb brussels sprouts
2 Tbsp. olive oil
1/4 cup finely chopped yellow onion
1 clove of garlic, minced
1 slice bacon (no added nitrates/nitrites)
1 handful (about 3 Tbsps) sliced almonds, toasted
1/2 teaspoon salt
Freshly ground black pepper, to taste

Place raisins in a small bowl and soak with hot water. Meanwhile, prepare brussels sprouts. Wash them, trim the stems from the bottom, and remove outer leaves. Slice each brussels sprout in half and set aside.  Heat sliced almonds over medium heat in a skillet for about 10 minutes, shaking the pan often to prevent burning. Set toasted almonds aside.

Heat olive oil in a large skillet over medium-low heat. Place bacon strip into the oil and let sizzle for about 2 minutes. Add the onions in the skillet and cook for 4-5 minutes, stirring often, until softened and beginning to brown. Add garlic and cook 1 minute more. Add the brussels sprouts, increase heat to medium-high, and cook for about 12 minutes, stirring occasionally. The brussels sprouts should be crisp-tender and browned in spots. Take out the cooked bacon and dice. Add the bacon and toasted almonds to the pan. Then drain the raisins and add to the skillet. Mix everything well and cook, stirring, 3 minutes more, or until mixture is heated through. Season with salt and black pepper to taste.