I very much look forward to the appearance of Brussels sprouts in my local markets; they are one of my favorite winter/fall veggies.
They are also seriously nutritious, with lots of vitamin C and Vitamin K.
In order to enjoy Brussels sprouts, though, you really need to cook them correctly. They are prone to both overcooking (not a good thing), as well as uneven cooking (because the outer leaves cook faster than the interiors).
I like to slice them in half before cooking to ensure they cook all the way through, and this recipe for pan roasted Brussels sprouts with pears is one I really enjoy. The recipe does call for bacon (pastured and preservative-free, of course), but if you don’t do bacon, feel free to leave it out and cook the Brussels sprouts in 2 tablespoons of olive oil instead.
Pan Roasted Brussels Sprouts with Pears, Bacon and Gorgonzola cheese
*2 slices bacon, preferably pastured and preservative-free
*4 cups Brussels sprouts (about 20-25 medium sized sprouts), local if possible
*1 tablespoons organic brown sugar
*1 sliced pear, local if possible
*1/2 cup gorgonzola cheese
1. Clean and remove any wilted leaves from the Brussels sprouts. Trim the bottoms and slice the Brussels sprouts in half. Set aside.
2. In a cast-iron skillet, cook the bacon over medium-high heat. When crispy on both sides, remove to drain and cool on a paper towel. Crumble the bacon and set aside.
3. Leave the bacon fat in the pan and add the Brussels sprouts.
4. Allow them to cook for about 5 minutes over medium heat, stirring every now and then, so that all the edges start to get crispy. Add the brown sugar, stir it in, and cook for a minute or two more. Taste one to make sure the sprouts are cooked through.
5. Remove from the heat and add the sliced pears.
6. Crumble and add the cheese and then the bacon. Mix everything well. Serve warm or at room temperature.