Pan Seared Brussel Sprouts

Pan Seared Brussel Sprouts

I had an absolutely wonderful Thanksgiving! Hope you all did too!
For the first time in my life I spent the holiday in Connecticut – with life-long family friends.
My sister, Mom, niece, my children and I hit the road and had a blast.
My husband was still trying to get over the flu and my brother-in-law saw THAT as a way out for himself LOL!! So on Thanksgiving they at Ham.
But you know what – I think it was better that way…the “girls” all had quality time together, (The host husband, Bill, got to go hunting a couple of mornings…animals 2…Bill zero)we didn’t have to worry about the husbands being entertained, a ton of wine was consumed, the kids had a blast, we had great food and adventure for 4 days and did I say we drank quite a bit of wine…hmmmm.
So…we went 4 wheelin’, visited a few farms along the road, saw heirloom sheep, goats, cows, burro’s, miniature horses, pheasants, lots and lots of stars, the kids came home with “dinosaur” bones and everyone we came across was so very friendly and genuine – you do realize that as soon as I got home I began looking at real estate on the Sharon/Kent area. So lovely! And I must confess…get ready…I am a big girl now…so when I heard we were going to have venison burgers for dinner one night, I did my breathing exercises…practiced chewing real fast…made sure my last will and testament was ready and I did it!! Once I got over the mental image they were absolutely wonderful, just about the best burger ever – seriously. I lived to tell the tale.
They even looked beautiful raw – I should have taken a picture.
One dish I made on Thanksgiving was brussel sprouts. Now if you have been reading this blog – you can guess in my earlier years that these suckers didn’t enter MY mouth.
Then one day, knowing that my husband likes them, in an act of pure love I made them.
Because I made them (and you know I didn’t boil them) I tasted them and yummy I was hooked…so I have my way of preparing them. Thanksgiving however, my friend Rebecca was going to make them, we discussed it and in the end it was a hybrid of the way we both make them and they were delicious. OOOH and the best part…where do you thin we got them from?? That’s right people…out back. Boy they sure are beautiful!! I (who happen to have a black thumb) WILL grow them for next year…stay tuned for how that one works out!

Pan Seared Brussel Sprouts

Brussel Sprouts (about 25 pieces)
6 slices of bacon, chopped
1/4 cup onion, chopped
3 TBS olive oil (or more depending on bacon used)
1/4 cup chicken broth
salt and pepper to taste

Slice a bit of the ends off of each brussel sprout of they don’t look fresh. Slice each “head” in half. Set aside.

In a good sized skillet saute bacon for 3 minutes, add in onion and continue to saute for an additional 5 minutes. Add in brussel sprouts and saute for 5-8 minutes adding in olive oil as needed. Add in broth and continue to move brussel sprouts around occasionally. Once Brussel sprouts are fork tender they are ready to serve.
Cooking time will vary depending on the size of brussel sprouts used.

Enjoy!

Colleen