02 Nov Bacon Brussels Sprouts
Halloween is spooky. Sometimes some vegetables are even spookier...! Bacon helps.
Spinach.
Broccoli.
Brussels sprouts.
All veggies that are notorious for being a kid’s worst enemy.
Working in the food industry, focusing on areas serving children and young adults, I have learned that if you include young people in the preparation (Example: Menu Planning) and the cooking process, the more likely they are to try something new.
Even if it is any of the veggies listed above… or their evil friends like garbanzo beans or asparagus.
But I believe that if you were to take it even one step further and were to expose kids to how these vegetables grow, they would not just be willing to try something, but actually be excited to try it.
There is pride and satisfaction in growing food. Both of which are great to expose children to all while teaching them a skill that they can carry with them their whole lives and introducing them to new foods.
Plus, when you watch these vegetables grow they lose their scary factor and become cool.
Just look at Brussels Sprouts.
They grow on thick stalks that come out of the ground and grow to be nearly three feet tall stirring up images in an imagination of Jack and The Beanstalk.
Even harvesting is kind of like a game: Hunting for the sprouts that are at least one inch in diameter for the most tender bite and twisting it until it pops off.
And, if all else fails when trying to get a kid, or your husband, to eat Brussels Sprouts? Add bacon.
The Brussels sprouts subtle sweetness is brought out as the halved sprouts caramelize in the little bit of fat left in the pan from frying the bacon. With that natural sweetness and salty, crunch from the bacon this is a great side dish for kids, and kids at heart, picky or not.
Brussels Sprouts are in season this time of year and should be easy to find at a local market. Bacon is easy to find at the farm, on Market Wagon… Or, if you are local to Kokomo, at the Winter General Store hosted by Kokomo Farmer’s Market!
Market General Store
Open weekly Wednesday through Saturday, November 7-December 15
10am-5pm
Bind Cafe (108 N. Main Street)
- 4 slices of Bent Arrow Acres Bacon, cut into one inch strips
- 1 pound brussels sprouts washed, steamed and halved
- Salt and Pepper
- Cook bacon in a large skillet over medium heat until crispy. Remove and place on a paper (or unpaper) towel lined plate.
- Add brussels sprouts to same pan with left over bacon fat, flat side down to carmelize 2-3 minutes.
- Toss with salt and pepper and cook until tender, about ten to fifteen minutes, or until tender. Stirring occasionally.
- Add bacon to brussel sprouts and toss to combine.
- Serve right away.
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