I have one word and one word only.


I really don’t want to discuss it.

No, I really don’t want to discuss it.

How does one even eat that thing? Do you eat the bottom stem-like part? Because I definitely cut that off.
Here’s the deal.

I fried up one piece of bacon and let all the drippings get happy in the pan. My, oh my does bacon grease thrill me like nothing else on this planet. (That’s probably half of my problem.)

Then I caramelized the onion in the bacon grease, added the potato, added the brussels sprouts, and later finished it off with some balsamic vinegar at high heat.

So they come off the stovetop. I sit down and mind you, I was starving. I mean, bring out that bacon and I basically shift in to Pavlov’s dog regardless of what time of day it is. I push the sprouts around, hoping that they will disappear and search for crumbly little bacon bits. Then I decided to make this quick and painless and I eat one.

I sort of liked it. Maybe “like” isn’t the right word. But I don’t hate it.

This can’t be right, I’m thinking. So I eat another one. They were actually kind of good. You know, good in the way that they didn’t make me want to vomit.
So I kept on eating them. And lo and behold, I ate every single one you see on that plate!

Okay. So it was only 4 brussels sprouts. I know. But I cut them in half so really I ate 8, right?

And you’re right – I did eat them fast because I might have made a deal with myself that I couldn’t even touch the bacon and potatoes until the green things were gone. So yes: I bribed myself with bacon.

But still – they weren’t terrible.
The bad news is that I’ve tried eating brussels sprouts in different ways (roasting, etc) and have had to admit defeat. I don’t really think brussels sprouts and I will be hopping on the love boat anytime soon, unless I can continue to romance bacon and potatoes on the side.

Potatoes, Bacon and Brussels Sprouts

serves 2

2 potatoes, chopped (I used yukon gold)

1/4 vidalia onion, chopped

1 slice bacon

8-10 brussels sprouts

2 tablespoons balsamic vinegar

Heat a skillet over medium heat. Chop bacon and add to skillet, frying until brown. Remove bacon bits and let drain on paper towel. Add the onion to the bacon drippings and sprinkle with salt. Caramelize for 2-3 minutes, then add chopped potatoes. Saute for 5 minutes, stirring occasionally. Chop brussels sprouts in half and add to the pan, flat side down. Let cook for 5 minutes. Flip brussels sprouts and cook for 5 more minutes.

Add balsamic vinegar and stir. Cook for 2-3 more minutes. Remove from pan and sprinkle with bacon. Season with salt and pepper if needed.

Well… this changes everything.



Check out my post over at Zesty Cook! It involves one of my favorite snacks.