Brussel Sprouts II


This is probably one of the most miss understood vegetables. People either love them or hate them. Try this version  This recipe serves 6


  • 4 cups Brussel Sprouts, outer leaves removed, then halved
  • 2 Qts lightly salted boiling water
  • 1/4 lb bacon, chopped Pork, cured, bacon, raw
  • 1 1/2 tsp minced garlic Garlic, raw
  • 2 tbsp white wine Alcoholic beverage, wine, table, white
  • 1/2 c heavy cream (or half and half cream) Cream, fluid, heavy whipping
  • salt and pepper Peppers, sweet, red, cooked, boiled, drained, with salt
  • 1 tsp fresh thyme leaves Spices, thyme, ground


Step 1

Cook Brussel sprouts in boiling water over medium-high heat for about 7-8 minutes until just tender. Drain and set aside. Render bacon in a large saute pan over medium heat until cooked but not crispy. Add sprouts and continue to cook until golden, then stir in garlic and cook for one more minute. Lower heat to low, then pour in white wine. Stir in the cream and simmer until the cream is slightly thickened. Season with salt, pepper, and thyme.


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