Not Yo Momma’s Brussels

If someone where to say the words brussel sprouts to you, what would your reaction be? Visions of delicious side dishes? Gag reflex memories flashing before you associated with the brussel sprouts that remained on your plate as a third grader, which your parents forced you to take “dinosaur bites” of to be excused from the table? Should you identify with the second statement have no fear Not Yo Momma’s Brussels are here to save the day..or rather the meal.   The taste of a raw brussel sprout mirrors a similar crunch and flavor of raw cabbage not terribly tasty by itself, but contains great cooking potential. My inspiration for Not Yo Momma’s Brussels came on my shopping trip yesterday with my roommate Laura. We happened upon a two-foot stock of brussel sprouts, which was quite clearly a necessary purchase. These hearty little veggies pack an enormous nutritional punch with nearly 20% Vitamin C and a great source of antioxidants and fiber reaching almost 10% of the Recommended Daily Amount (RDA). The most likely suspect for the terrible taste associated with the veggie is when brussel sprouts are overcooked. An undesirable compound known as glucosinolate sinigrin is released. This is a sulphourous odor and may contribute to the strong feelings people many have towards these winter gems, having unfortunately only experienced them in their overcooked and smelly form.  Generally six to seven minutes of cooking either broiling, boiling, or steaming is sufficient to completely cook the brussel sprouts. Not Yo Momma’s Brussels have a wonderful mix of harvest flavors with bright and juicy pomegranate seeds, slightly toasted pecan pieces, complementing cranberries, and salty bold bacon bites in a slightly sweet balsamic glaze.

Not Yo Momma’s Brussels

Serves 4-5

|Gather

• 1.5 Pounds brussel sprouts washed and halved
• ¾ Cup Chicken broth
• ¼ White Onion Finely Chopped
• ¼ Cup Balsamic Vinegar
• ¼ Cup Cranberries
• ¼ Cup toasted pecans
• 3 Strips bacon-fried
• ¼ Cup Pomegranate Seeds
• S & P to taste

|Cook

Fry the bacon, once the bacon has finished frying remove it from the pan and add the white onion and sauté until softened. In a food processor pulse the cranberries and pecans until a rather fine texture and set aside. Once the onions have cooked add the brussel sprouts to the pan along with the chicken broth cover and steam. Stir occasionally for six to seven minutes check the brussel sprouts they should be done. Remove from pan and deposit into a large mixing bowl with the cranberry pecan mixture and the bacon strips loosely broken into pieces. Reduce the balsamic vinegar over low heat until a thick sauce is apparent. Pour the glaze over the brussel sprouts and incorporate all parts. Garnish with fresh pomegranate seeds.

|Enjoy

For best results let the mixture sit for at least an hour to let the flavors combine. The dish may be served cold or at room temperature.

A La Cucina Del Bargello Orignial