Amazeballs Brussels Sprouts
Dan fries bacon in our cast iron skillet some mornings. He has this whole breakfast-sandwich thing with a seasoned baguette, buttered and toasted, with bacon, an over-easy backyard egg, hot sauce, and jam. It’s pretty incredible, if you’re into that sort of thing, and it happens to leave a fair bit of rendered bacon fat in my favorite pan.
So since I’m all about efficient systems (and I’m not so hot on scraping out fatty pans), I’ve started cooking vegetables in the leftover fat. I’m not crazy about asparagus or green beans — I think they’re too delicate to stand up to a hefty splash of pig fat. But the humble Brussels sprout? Oh em gee.
|rendered bacon fat||2 tablespoons or so||probably more than you think you want to use|
|Brussels sprouts||about half a pound||rinsed, halved, and peeled of their outermost leaves|
|salt and pepper||to taste||go easy on the salt until they’re cooked|
|lemon juice||a squeeze or two||one lemon’ll do it|
|parmesan cheese||a sprinkling|
- Heat your skillet until it’s quite hot, even smoking a little.
- Season Brussels sprouts with salt and pepper.
- Place halved Brussels sprouts cut-side down in the pan.
- Add a few tablespoons of water to the pan and cover it, trapping the steam.
- Remove the lid after four minutes and continue cooking. Adjust heat as needed.
- Cook until Brussels sprouts are well browned and tender.
- Place hot vegetables in a warm bowl and sprinkle with lemon juice and grated Parmesan cheese.
- Adjust lemon, cheese, salt, and pepper as appropriate.
- Serve immediately.
*It’s totally annoying that there aren’t any exact measurements, isn’t it? I apologize for any stress this may cause, but I respect you enough not to lie. I don’t know how much I use. Measuring is for baking, not for Brussels sprouts. That the great thing about most savory cooking! Mix it ’til it looks right, then cook it ’til it’s done! Besides, you’re clever. Have fun with it. Find your own groove.