My first memory of Brussels Sprouts is when I was much younger and my Dad put 3 of these little cabbage looking things on my plate. I thought they smelled bad and I took one bite and, well, I think that was my last bite of them until about a year ago.
I kept seeing so many recipes for roasted brussels sprouts that I finally decided to give them another chance, except this time on my terms! 🙂 My mind has been forever changed. They have quickly become one of my favorite vegetables to eat.
These little cabbages are so good for you and so quick and easy to incorporate into dishes that I find myself buying them every week!
This recipe is a little different with the saltiness of the bacon and the sweetness of molasses.
I honestly think that this recipe could change anyone’s mind about Brussels sprouts. We already know how good they are for us but you may not realize that molasses has a lot of wonderful health benefits as well. It is high in calcium and magnesium, it is also very rich in iron. Many times our bodies are low in these minerals, so it’s nice to give it a little boost when possible. It also contains a significant amount of potassium as well as selenium (an important antioxidant).
You may be wondering what that purplish looking stuff is sitting next to the brussels are. They are salt and vinegar purple potatoes. They are so good, I’ll have to do a little post about them soon if any of you are interested?
- 3 slices of thick-cut bacon, diced
- 1 medium onion, diced
- 24 ounces brussels sprouts
- 2 tbsp molasses
- 1 tbsp minced garlic
- 1/4 cup water
- salt and pepper to taste
- In a mixing bowl, cover brussels with water and soak for 15 minutes
- Remove brussels from water and slice off stem end. Then cut into each into 2-4 pieces, depending on size.
- Preheat a large pan over med-high heat.
- Sauté bacon and onions together for 5 minutes, or until just starting to brown
- Reduce heat to medium. Add garlic and brussels sprouts and sauté 10 minutes.
- Add water, molasses, salt and pepper. Cook for 10 more minutes, stirring often. Add a bit more water if needed.
What is something as a child that you would not eat and now you love? There are so many things for me, but these stick out in my mind onions, mushrooms, broccoli, and brussel sprouts. Now I eat these every chance I get! It’s funny how our tastes change and evolve!