When did Brussels sprouts go from healthy food our moms couldn't get us to choke down to trendy gastropub fare? Answer: the instant someone realized the sprouts could be fried in bacon grease.
While the Brussels sprout is incredibly nutritious, as one might expect from the world's cutest little cabbage, letting it float around in bubbling smoky-salty bacon fat until frizzled and crispy may offset some of its nutritional elan. But what would fall be without some tasty Brussels and bacon on the table, especially at Thanksgiving?
So, I've created a lighter version of the favorite that got my family excited about the vegetable.
The secret is threefold. First, to get a crispy texture without frying, I roast the sprouts at high heat. I also heat the baking sheet before putting the sprouts on it so they sizzle when they touch it. That's where the great texture is coming from. The second secret is to cook the bacon separately, turning it into a tangy sauce. Finally, I use a hefty dose of smoked paprika.