Boiling Brussel sprouts before pan-frying them till golden brown is the best and the most delicious method. The perfect texture every time!
My mom left for Japan after visiting for 2 weeks. While she was here, we went to Monterey/Carmel the first weekend and Seattle the 2nd weekend. During the weekdays, we spent a lot of time at parks where my son proudly rode his bicycle (ahem, still with training wheels) and my daughter showed off her monkey bar skills. My mom also saw her granddaughter’s confident face during her very first swimming lesson, and at the same time, she also learned her grandson often gets into trouble during swim lessons because he never pays attention to the teacher. I’m glad she got to see some of our daily life and enjoyed her stay with us.
So now that my 2-week “offline” holiday is over, I’m back 100% to my blogging world. Today I want to share a veggie recipe. You might have been aware that I had been sharing nothing but deep-fried food and ice cream for several posts in a row. My friend had recommended this recipe to me but I tweaked a little bit from the original recipe by adding fresh thyme and changing the portion of seasonings. It was really easy to make and very delicious. In addition, Brussel sprout contains lots of good nutrition and vitamins! I hope you give it a try next time you see Brussels sprouts in your neighborhood grocery store.
Have a wonderful week everyone. Enjoy the rest of summer with kids before school starts this month!
Brussel Sprouts with Bacon
- 10 Brussel sprouts
- 2 tsp kosher or sea salt (I use Diamond Crystal; use half for table salt) (for boiling Brussel sprouts)
- 1 Tbsp extra-virgin olive oil
- 2 slices applewood smoked bacon (cut into ½ inch (1.3 cm) slices)
- 2-3 strings thymes
- 2 tsp apple cider vinegar
- ⅛ tsp kosher or sea salt (I use Diamond Crystal; use half for table salt)
- freshly ground black pepper
- Gather all the ingredients. Bring a large pot of water to a boil and add 2 tsp salt.
- Trim the bottom of Brussel sprouts, leaving the core intact, and cut in half.
- When the water boils, add the Brussel sprouts and cook uncovered for 6 minutes, until crisp-tender. Drain in a colander and set aside.
- Heat a large frying pan on medium heat and cook bacon, stirring occasionally, until it gets crispy. Then remove the bacon to a plate, leaving the bacon oil in the pan.
- Heat the pan on medium-high heat. Add Brussel sprouts and thyme in the same pan. Cook, stirring occasionally, for 5 minutes or until they are golden brown.
- Stir in the apple cider vinegar and season with salt and pepper. Put the bacon back in the pan to toss it all together and serve warm.
- You can keep the leftovers in an airtight container and store in the refrigerator for up to 3 days.