The best ever Brussel Sprouts (with Bacon and Shallots)

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It definitely is autumn now! How do I know? Well, there are a number of things, I've started to make soup again, the leaves outside my window are turning and plenty of them are to be found in big piles on the ground, I've occasionally put the heating on for a few hours, all big give-aways I know, but best of all, and definitely a sign that summer is over: I can buy fresh brussel sprouts at the green grocer's again!

Yes, that does make me a very happy bunny. From absolutely hating them as a kid (I learned recently that our taste buds die as we grow up and that's why we start liking some foods that as children we might have considered too bitter or too hot etc.) sprouts have quickly made their way up the 'Sylvie's Favourite Vegetables Ladder' and definitely reside in my top five these days. And yes, I'm fully aware that for a lot of people they'd probably be in their bottom five.

I love them just simply steamed with some butter and nutmeg, but the best way to have them in my opinion is this Rachel Ray recipe. The first time I made them this way was for a Christmas dinner, even D.'s stepmother who usually doesn't particularly embrace change and new ways of cooking old favourites, asked the next year if I'd make my special sprouts again. Then I made them for my family in Germany and where they also went down very well. So, if you want to raise the good old sprout to a whole new level, give this recipe a go. You might even transform some sprout haters into sprout likers, if not lovers!



This is also my entry for the Eating with Seasons - October event hosted by Maninas: Food Matters, because as I said, sprouts have just started to re-appear after their long summer break in all the green grocers and supermarkets here in the UK!

Brussel Sprouts with Bacon and Shallots (serves 4)

3 rashers bacon, chopped into small bits
1tbsp olive oil
2shallots, chopped finely
1 1/2lb smallish brussel sprouts, trimmed
1 cup good quality chicken or vegetable stock
salt, to taste
pepper, to taste

In a frying pan, fry your bacon until brown and starting to crisp.

Remove the bacon from the pan, reduce the heat to medium and add the olive oil and shallots for a couple of minutes, until they start to soften.

Now add the sprouts and fry for about 2-3 minutes.

Add the stock and bring to a boil, reduce the heat, put on a lid and simmer for 10 minutes or until tender.

Top with the bacon bits and serve.

Enjoy!