In season sides, as mains

One of the things that i love about fall (and i know people think i am strange for it) are brussel sprouts. These little cabbage like things are something that i grew up assuming i hated (never tried one after about the age of three) since there seemed to be this social stigma against them, but the truth is, these cute little green things, are actually really yummy, and good for you as well.
There is this dish that i do at Thanks Giving, but probably not the healthiest of things to do with a vegetable, but tastes good, and probably not the worst either. So here’s what to do – first trim up about 7-10 brussel sprouts (by this i mean take off any outer leaves that look brownish and cut a little bit off the stem at the bottom). Then, boil them about 5 minutes, until they start to turn bright green, but aren’t totally cooked yet. Drain them, and put them into really really cold water (add some ice if you want) and wait for them to cool down enough that you can handle them. Then quarter them (or half them if they are small) and set them aside. Here comes the not as good for you part – take 2-3 pieces of bacon (regular, or if you are feeling a need for something a little sweet, try maple bacon) and cut it up into about 1/4-1/2 inch pieces. Cook the bacon and when it is almost crispy, add in the brussel sprouts and stir until they are coated with the bacon fat in the pan. Pour the whole content of your pan into an oven safe casserole dish (or leave in the pan if your pan is oven safe) and place chopped up walnuts on the top (about 1/4-1/3 of a cup) and place in an oven that is preheated to 400F. Cook for about 15 minutes, until you see the brussel sprouts getting a little browned on the edges. Here’s the fun part – this dish can be a side dish for 3-4 people OR enjoy it as a fairly complete dinner (there is protein from the nuts and bacon, veggies and fibre from the brussel sprouts, and good carbs, good fats, and more fibre from the nuts) and it is way better than having cereal for dinner.


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