Sunday, November 27, 2011

Dijon Brussels Sprouts with Bacon Ends

My husband swears that when we were in the hospital after having our daughter, some nurse slipped me some memo on "how to be a new mom" that included a brussels sprout mandate.  He just doesn't understand why I insist upon making them so often for our family.

(Oh, I don't know.  Maybe because they are AWESOME for you?!?)

In any case, I finally developed a recipe based off of this one that my husband doesn't mind.  (He still doesn't like them.  But he'll eat them this way without complaining.)

The Tools:

- 2 qt. crockpot

- 1 lb. brussel sprouts
- 1 T Dijon
- dash salt
- dash pepper
- 2 T butter
- 5-6 oz. bacon ends, cooked crisply

The Process:

Cook your bacon ends until they are crispy-ish.  Cool and then using kitchen shears, cut them up into small bite-sized pieces.

Wash the brussels sprouts and trim the end off of each one.  Then slice them in half.

Plop in the crock.

Add the rest of the ingredients and, using a large spoon, mix them up a bit.  Doesn't need to be perfect; it will all melt and meld in the crockpot during cooking time.

Cook on LOW for 4-5 hours.  Mine cooked for 4 1/2 and they were just perfect.


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