The Best Brussels Sprouts You Ever Did Have

Take your Brussels sprouts and treat em’ like heads of lettuce, or cabbage. I like to cut the rough bottoms off them and then cut em’ in half. This really helps to ease the process of peeling them. Then go to town. Peel those suckers like you would lettuce leafs for a salad. Once peeled, rinse the sprouts in a colander to remove any leftover dirt and grime.

Next, find yourself a big ole skillet and fry up the bacon. Once crispy, remove bacon, let cool, and crumble. In the same skillet, with the remaining bacon grease and the heat on medium-low, add in your Brussels sprouts. Toss these around until well coated, salt and pepper em’ to taste, raise your heat to medium high and proceed to pour in your chicken broth. Let this come to a nice little boil and reduce heat to low to simmer. Let it hang out in its yummy bacon juices for a good 5 minutes or so. Or until the Brussels sprouts look tender.

Finally, raise up that heat back to medium-high once more and finish ‘em off with a few dashes of balsamic vinegar. I usually stick with 2-3 dashes. Enough to taste, but not enough to overwhelm.

And voila! Enjoy.