Buzz
Brussels sprouts were once the epitome of an unpopular vegetable, but recently, we've unlocked the secret to cooking them just right. Here's an amazing recipe from Chef Janine at Root & Bone.
This recipe is full of delightful ingredients (bacon, apples, onions), but according to Janine, the key is selecting the largest Brussels sprouts, removing the core, and peeling the leaves to guarantee they’re perfectly cooked, not too soft or too tough.
Here's what you'll need:
1 lb of Brussels sprouts
3 oz diced bacon
1 tbsp of oil and vinegar
3 oz chopped honeycrisp apples
1 oz toasted sunflower seeds
2 cloves minced garlic
1/4 of an onion
1 oz butter
Feel free to tweak the ingredients to your liking (more bacon, less butter, etc.), then get cooking:
Remove the core from the Brussels sprouts and carefully peel off the leaves one by one.
Cook the bacon over high heat. Once the fat is rendered, toss in the onions and garlic.
After a minute, add the Brussels sprout leaves, season with salt and pepper, and mix in the butter.
After about 45 seconds, the Brussels sprouts will begin to wilt. Add the apples, give everything one last toss, and enjoy!
These vegetables have never tasted so amazing.
