Brussel Sprouts

Two weeks ago as Colin started to bounce back from his vaccines, I planned Brussel sprouts as part of our weekly menu.  I’m pretty sure I haven’t eaten them since Colin was born.  I tend to forget about them since they weren’t something I ate very often growing up. I think Brussel sprouts have been made to be a vegetable villain but when cooked correctly, they can actually be delicious.  I made a simple side dish of sautéed Brussel sprouts with bacon.  Our family enjoyed them for dinner but as time went on we discovered Colin was not a fan of Brussel sprouts.  The next night Colin had the worst tummy troubles since his colic days.  Terrible gas, crying, completely uncomfortable.  It was a long three days after that.  I’d eaten some for lunch the day before he started getting fussy so it took even longer for it all to clear his system. (We are still exclusively breastfeeding).  His GI upset pushed trying solids off another few days and then we were leaving for a trip to see my sisters out of town.  We were going to start Saturday when I got back but Colin now has a cold that is really messing with his system so solids are pushed off again.   He turned seven months old this last weekend. Goodness!  Where is the time going? His baby days are going too fast!

In better news we have been trying to add chicken back into our menu.  Although I don’t think I could eat chicken several days in a row, I think a chicken meal here and there seems to be okay for him.  It is really nice to have another protein option and to be able to use chicken stock here and there.

Hopefully you can enjoy this Brussel sprout recipe.  As soon as Colin is done nursing it will be back in our rotation for sure.

Brussel Sprouts with Bacon


1 lb Brussel sprouts, washed and loose/damaged leaves removed.

4 slices bacon

Salt and Pepper


In a large skillet, saute bacon over medium heat until crisp. While the bacon is cooking, chop each Brussel sprout into four pieces.  I stand them up on the stem end and cut them down the center from top to bottom and then in half again.  Once the bacon is crisp, transfer the bacon slices to a plate with several paper towels on it (to soak up any extra grease).  Let bacon cool.  Drain off all but two tablespoons of bacon grease from the pan.  (You really can eyeball this.)  Return the pan to the stove and add the chopped Brussel sprouts. Cook the Brussel sprouts over medium heat for 15-20 minutes until soft.  Season the sprouts with salt and pepper.  Crumble the cooled bacon and sprinkle it over the Brussel sprouts.  Serve immediately.   Makes about 3 servings.


Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s