Growing up, I remember my dad loving Brussels Sprouts but mom never prepared them, so I didn't grow up a fan of the cabbagy green orb. But I needed to know if I could prepare a version that I liked, one that wasn't chalky or bitter, one that deserved a spot at my holiday table. My sister reminded me that "everything is better with bacon!" so I took her advice and whipped up a bit of my own.
At the store, choose fresh, crisp sprouts that are bright green. When you get them home, trim off the dark stem and remove any yellow leaves. Cutting the sprout in half will hasten the cooking. Cut large sprouts into quarters. Then rinse, dry and prepare. I have provided a few options for preparing - pan braised or oven roasted. Choose the method that suits your preferences.
Watch how to prepare on Studio 5