RECIPE BANC
Brussel Sprouts with Bacon and Figs - smoky and sweet
Chat up the "pipsqueek cabbage" for their nutritional qualities, then doll them up to serve and eat
By Mark Isaac Thyss
Garden of Healing®
Some people are just too plain picky, so-much-so that you have to romance certain vegetables for them, as their palate is, can we say, a bit inexperienced.
Brussel Sprouts, the pipsqueak cabbage, is one of those vegetables whose nutritional qualities need to be chatted up before they seem fit to engage, to some people.
Smoky, sweet and perfectly autumnal, this worthy recipe for Brussel Sprouts is just what you need for the pickiest of eaters.
Brussle sprouts with bacon and figs is a combination made in heaven as are their nutritional benefits. Just the sprouts alone pack numerous cancer-fighting phytochemicals in the form of glucosinolates. Brussel sprouts are similar in nutritional quality to broccoli, and they are an excellent source of folic acid, vitamins C and K, and beta-carotene.
Use fresh figs, although dried ones are easier to find.
To make this plentiful side dish, you might use a food processor for slicing or you can shred the sprouts yourself - carefully, please. But you can always leave the sprouts whole, yet it's best to slice them in half at the very least.
Brussel Sprouts with Bacon and Figs
4 Servings
Cooking time: 30 minutes
2 tablespoons olive oil
4 to 8 ounces bacon, chopped
1 pound Brussels sprouts, stems trimmed
1 cup dried figs, stemmed and quartered
Salt and freshly ground black pepper
1/4 cup water
2 teaspoons balsamic vinegar, or more to taste.
1. Put a large skillet over medium heat and add oil, then bacon. Cook, stirring occasionally, until it starts to crisp, 5 to 8 minutes.
2. Meanwhile, put sprouts through feed tube of a food processor equipped with a slicing attachment and shred. (You can also do this with a
mandoline or a knife.)
3. Add sprouts, figs and 1/4 cup water to pan; sprinkle with salt and pepper, turn heat to medium, and cook, undisturbed, until sprouts and figs are
nearly tender, about 5 to 10 minutes. Turn heat to medium-high and cook, stirring occasionally, until any remaining water evaporates, another 5 to
10 minutes. Add vinegar, taste, adjust seasoning and serve.
© 1996-2009 Mark Isaac Thyss/The Garden of Healing® Company. All rights reserved.
Brussel Sprouts with Bacon and Figs - smoky and sweet
Chat up the "pipsqueek cabbage" for their nutritional qualities, then doll them up to serve and eat
By Mark Isaac Thyss
Garden of Healing®
Some people are just too plain picky, so-much-so that you have to romance certain vegetables for them, as their palate is, can we say, a bit inexperienced.
Brussel Sprouts, the pipsqueak cabbage, is one of those vegetables whose nutritional qualities need to be chatted up before they seem fit to engage, to some people.
Smoky, sweet and perfectly autumnal, this worthy recipe for Brussel Sprouts is just what you need for the pickiest of eaters.
Brussle sprouts with bacon and figs is a combination made in heaven as are their nutritional benefits. Just the sprouts alone pack numerous cancer-fighting phytochemicals in the form of glucosinolates. Brussel sprouts are similar in nutritional quality to broccoli, and they are an excellent source of folic acid, vitamins C and K, and beta-carotene.
Use fresh figs, although dried ones are easier to find.
To make this plentiful side dish, you might use a food processor for slicing or you can shred the sprouts yourself - carefully, please. But you can always leave the sprouts whole, yet it's best to slice them in half at the very least.
Brussel Sprouts with Bacon and Figs
4 Servings
Cooking time: 30 minutes
2 tablespoons olive oil
4 to 8 ounces bacon, chopped
1 pound Brussels sprouts, stems trimmed
1 cup dried figs, stemmed and quartered
Salt and freshly ground black pepper
1/4 cup water
2 teaspoons balsamic vinegar, or more to taste.
1. Put a large skillet over medium heat and add oil, then bacon. Cook, stirring occasionally, until it starts to crisp, 5 to 8 minutes.
2. Meanwhile, put sprouts through feed tube of a food processor equipped with a slicing attachment and shred. (You can also do this with a
mandoline or a knife.)
3. Add sprouts, figs and 1/4 cup water to pan; sprinkle with salt and pepper, turn heat to medium, and cook, undisturbed, until sprouts and figs are
nearly tender, about 5 to 10 minutes. Turn heat to medium-high and cook, stirring occasionally, until any remaining water evaporates, another 5 to
10 minutes. Add vinegar, taste, adjust seasoning and serve.
© 1996-2009 Mark Isaac Thyss/The Garden of Healing® Company. All rights reserved.
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