Bacon and Garlic Brussels Sprouts- You Won't Regret Making These

I'll be lucky if anyone is actually reading this post, because brussels sprouts have a bad reputation.  I tried them for the first time just a few weeks ago, and before that I was pretty afraid of them.  My mom never made us brussels sprouts growing up, and as far as I can remember the only time I ever encountered them was in the elementary school cafeteria where I though they resembled little alien brains.

So, I'm sure you're thinking "If you thought brussels sprouts resembled little alien brains, what in the world made you decide to try them?"  Well my friends, they are so cute and tiny and I figured that everything deserves to be tried once, so I bought a bag from the frozen vegetables aisle at the grocery store on a whim and decided I'd give them a shot.  And let me tell you, I'm glad I did.  Vegetables are all about how you prepare them.  I'm sure if you just steam some brussels sprouts and throw them on a plate, they aren't going to taste very good.  However, brussels sprouts are basically miniature heads of cabbage so they absorb flavor very well and it's really easy to add a ton and make these little tiny "alien brains" taste delicious.

Have I convinced you to give them a shot yet?

Brussels Sprouts  

What you need:

Brussels Sprouts (fresh or frozen)

4-5 slices bacon

1 shallot

3 cloves garlic

What you do:

Slice bacon into bite size pieces, chop the garlic and dice the shallot.  Cook the bacon in medium pan, add the shallots and garlic then the bacon is about halfway done.  Once you can begin to smell the garlic add the brussels sprouts.  Sautee the brussels sprouts until they are tender.  I cook the brussels sprouts whole, but in the future I will slice them in half length wise to let more flavor seep into sprouts.