Yummy Brussels Sprouts! Ha Ha!

Now, I know that many people would not dream of putting the word "yummy" in association with that dreaded smelly, greyish coloured cruciferous vegetable that is the sprout.  However, never fear, the Dietitian is here to change all that!

I was given the job of  vegetable making for Thanksgiving and wanted to do Brussels sprouts that were tasty yet healthy.  So, this is what I came up with.


Yummy Brussels Sprouts  (Serves 4-6)


1 1/2 lbs (ish) Brussels sprouts, trimmed and halved lengthways
3 rashers smoked bacon (or pancetta, or Canadian bacon, or no bacon for vegetarians)
1 large onion thinly sliced
1 cup fresh breadcrumbs
3 tbsps fresh parmesan 
1 tsp balsamic vinegar


Begin by blanching the sprouts in boiling water for about 3 minutes then remove them with a slotted spoon to an ice water bath to "shock" them and retain their bright green colour.  Drain into an oven proof dish.
Cut the bacon into small strips and pan fry until crisp.  Remove and drain.
Fry the onion in the same pan, using the remaining bacon fat, until soft and brown and sticky.  A pinch of salt will help with this process.  Towards the end of the cooking time add the balsamic vinegar.
Scatter the now caramelised onions around the sprouts then sprinkle with the breadcrumbs and parmesan and brown under a hot grill until crispy.
Before serving scatter with the crispy bacon.


This dish can be made in advance without the topping and heated in a 350 F oven with foil until sprouts are hot.  Then brown under the grill as before.


Makes a great side dish for Christmas too!  Some dried cranberries and/or chestnuts would also be a festive addition.

BTW.....cruciferous vegetables are thought to have anti cancerous properties....they contain the antioxidant group isothiocyanates....