We have roots in the Rutland area, not just branches.

Brussel Sprouts Everybody Will Eat

by Judy Taranovich
July 3, 2014
  • 2 lbs Brussels Sprouts
  • 6-8 slices good bacon
  • ¼ cup of light brown sugar
  • Salt & Pepper to taste
  1. Peel the outside loose leaves. Score the bottom with a sharp knife and blanch the sprouts until they are al dente (still a little firm).
  2. In a sauté pan cook the bacon, lay on paper towel to cool and crumble it. Toss the sprouts into the bacon fat and sprinkle with S&P and brown sugar. Toss them quickly around in the pan to incorporate the brown sugar. Pull from the pan then put them in a bowl and toss with the crumbled bacon.


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