Wednesday, November 12, 2008

The Humble Sprout

This post is dedicated to the poor souls out there that grimace (unjustly) at the thought of this miniature little vegetable. Somewhat alien when they first emerge from the dirt, they are one of the authentic gems of the season and with a little extra attention - no excessive boiling or steaming please -- they can be one of the shining stars of your fall table. Here's an easy way to use and not abuse them:

Brussel Sprouts with Bacon and Thyme
  • 1 1/2 lb Brussels sprouts, trimmed and halved (quartered if large)
  • 2 bacon slices, finely chopped
  • 1 teaspoon chopped fresh thyme
  • 1/4 teaspoon salt
  • 1/8 teaspoon black pepper
Cook Brussels sprouts in a 4-quart pot of boiling salted water until crisp-tender, about 6 minutes, then drain in a colander. Cook bacon in a 12-inch heavy skillet over moderately high heat, stirring, until browned and crisp, about 2 minutes. Reduce heat to moderate and stir in Brussels sprouts, thyme, salt, and pepper, then cook, stirring, 3 minutes. (courtesy of

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