Bussel Sprouts. Kids hate them. Adults hate them. Dogs hate them. Let me tell it, everybody knows that these mini cabbage like structures cause agony. They give you gas and ultimately, you have to have an acquired taste for them... until you don't. Before I revamped my granny's boring Brussel Sprouts recipe, I was not a fan. It made me feel like I was going to bah humbug my ass down the street kicking trees every time I bit into one. It simply angered me that these little things existed. Time and trial & error helped me figure it out. I'm so glad I did. I can't go a week without them now.
- 1 1/2 lb. Brussel Sprouts, ends trimmed & halved
- 6 strips of Bacon, sliced thinly
- 1/2 c. White Wine
- 4 tbsp. Butter, salted
- 2 tsp. Garlic, minced
- 2 tsp. Cayenne Pepper
- 1 tsp. White Pepper, ground
- 1 tsp. Kosher Salt
- In a skillet, cook bacon on medium-high heat until done.
- With bacon still in the skillet, place brussel sprouts flat side down, closely packed together and cover with a lid for 3 minutes.
- Turn off the heat then add butter & white wine to the skillet. Stir.
- Add garlic, cayenne pepper, white pepper and salt and stir to incorporate.
- Turn the stove on medium heat and cover the skillet. Allow the brussel sprouts to cook until the liquid has evaporated and brussel sprouts have become tender. Stir to avoid overly brown and soft brussel sprouts.
- Turn off heat once again and stir for the final time.
- Serve and enjoy with the main dish of your choice.