This recipe is for those of you who look upon Brussels sprouts with disgust and disdain because you were forced to choke them down as children, despising the taste and pungent gym-sock aroma they emit when traditionally prepared.
The ingredients really work well together and completely mask the bitterness sometimes associated with Brussels sprouts. Now, the bitterness you associate with the mother who shoved these down your throat, we can’t help you with.
bacony Brussels sprouts
- 4 cups small Brussels sprouts, halved
- 4 slices bacon, chopped into 1″ pieces
- 1 tablespoon olive oil
- 1 tablespoon soy sauce
- 2 teaspoons mirin (rice wine)
- 1/8 teaspoon black pepper
In a large skillet over medium heat, cook bacon in olive oil for three minutes. Add Brussels sprouts to the skillet, stirring constantly to coat and continue cooking for an additional three minutes.
Add all remaining ingredients and sauté for 10-12 minutes or until Brussels sprouts are tender, stirring often.