Brussels Sprouts People Will Beg You to Make

Brussels Sprouts seem to be a universally hated vegetable, yet most people I know have never actually tried them.  I first tried them last Thanksgiving when my mom found this recipe (Stir-fried Brussels Sprouts with Lemon and Parmesan) and decided to try it.  Much to everyone's surprise, it was delicious!  I now have a more open mind about brussels sprouts so when my mom told me she had a new brussels sprouts recipe to make while we were visiting this weekend I was excited to try it.

This recipe is delicious!  Everybody loved it; even those were skeptical initially were going back for more.  The key is cooking the brussels sprouts just right - do not overcook them!!

Mustard-Glazed Brussels Sprouts with Bacon

(from the Fall 2011 issue of edibleINDY)

• 20-25 Brussels sprouts, halved
• 3 Tbsp unsalted butter
• 1 cup red onions, julienned
• 1/4 cup cooked bacon, chopped
• 2 tsp sugar
• 1/2 cup chicken stock
• 3 heaping Tbsp whole-grain mustard
• 1 Tbsp red wine vinegar
• 1 tsp thyme leaves, chopped

Bring a large pot of salted water to a boil.  Blanch halved Brussels sprouts for approximately 3 minutes, until cooked through but not mushy.  Remove Brussels sprouts and place into a bowl of ice water to stop cooking (this step is key to cooking them right!).  Drain.  The sprouts should be tender and bright green.

Melt butter in a large saute pan over medium heat.  Add the onions and cook until soft.  Add bacon and sugar; continue cooking for another 30 seconds or until the sugar melts and begins to turn a caramel color.  Add the Brussels sprouts and deglaze with the chicken stock.  Reduce by half.  Add the mustard, vinegar, and thyme.  Stir to combine.  Serve immediately.