Posted by: CCT | January 30, 2010

Brussels Sprouts A Kid Will Eat

Since we’re transitioning to a healthier diet, we thought we’d throw in a few of our favorite oldies along the way.  Cris concocted this one to make me eat Brussels sprouts.  Until then I couldn’t stand them.  Add bacon, however, and then suddenly “they’re my favorite.” I suppose you could say that about anything with bacon, really.

Ingredients include the following, all of which store well for long periods: [Uncured bacon, for instance, doesn’t normally last very long.  However, if you freeze it, it’ll last forever.  Brussels sprouts last about a week (5-7 days) in the fridge crisper.  And the rest (water, salt) is elemental.]

  • 1/3 Cup of thinly sliced, uncured bacon.
  • 1/3 Cup of water.
  • 1-lb washed Brussels sprouts.
  • Salt to taste if needed.

1. Clean and halve the Brussels sprouts according to the pictures below.

2. Cook the bacon until golden brown and edge fat is transparent.  Drain off fat liquid if desired.  Otherwise leave in pan for flavoring.

3. Add the 1/3 cup of water to the pan.  Then add the halved Brussels sprouts.  Cover pan with lid.  Steam-fry (a fancy way to say “cook”) on medium-high for only 4-minutes.  Stir occasionally.  Taste test.  Salt-to-taste if desired (reminder:  bacon is already salted).

4. Remove lid and continue cooking until pan water evaporates (about 1-minute).  Remove from heat and serve.


Cooking Tips for Steaming:

How to health-up the recipe:

  • Don’t use the bacon.  Skip step number (2.) — reduces flavor.
  • Minimize the amount of salt used — reduces flavor further.
  • Cook for 4-minutes or less (helps preserve nutrients, etc.).


Cut the bud off at the base of the sprout in order to make it easy to remove older outside leaves.

Remove the older outside leaves (one layer usually). Aphids like to live near the bud. So removing outside leaves and bud base helps to expose the little critters so that they can be rinsed off before cooking.

Picture shows all sprouts budded and pealed to expose the fresher under-layer. Rinse the pealed sprouts thoroughly to remove any aphid stragglers. Then slice each sprout in half (not shown here). Halves tend to cook more evenly and easily than wholes.

Chopping uncured, frozen bacon against the strip orientation: An easy way to get little tiny slices of bacon without much effort.

Bacon, Brussels sprouts, and 1/3 cup of water in the pan - ready to be cooked together.

Lid on for the steam frying part of the process (About 4-5 minutes depending on how tender you'd like the sprouts to be).

Cooked and ready to eat... so smokin' hot they're actually steaming up my glasses.



  1. Bacon is cheating, I’d probably even eat fish if it was wrapped in bacon!

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s


%d bloggers like this: