I have a love/hate relationship with Brussels Sprouts. Plain steamed Brussels Sprouts? Ugh, no thanks. Brussels roasted with bacon? Oh yeah, now, we’re talking. By the way, am I the only one who didn’t know that it was Brussels with an “s” on the end instead of Brussel? Probably. Learn something new everyday.
Anyway, I digress. I was mindlessly scrolling through Instagram the other day when a food post stopped me in my tracks. It was Brussels Sprouts of all things, and it looked damn good. When I went to click that little heart, I realized the poster was none other than my niece, Ali! She got herself an immediate invitation to share this delectable dish with my readers. I knew that Ali was becoming quite the talented photographer, but I had no idea she was also so creative in the kitchen! We made a deal. She said she would share her recipe and photos as long as she didn’t have to write. No problem-o. Hopefully this will be the first of many posts from Ali – and one day maybe I’ll get her to say hello too!
Ali’s Brussels Sprouts with Bacon and Dried Apricots
1 ½ lbs fresh Brussels Sprouts, washed and cut into quarter spears
1- 6 oz Package dried Apricots, julienned
½ lb Bacon, thinly sliced (julienned) width wise.
1 tsp refined coconut oil (or any cooking oil you prefer)
2 TBSP water
Salt and pepper to taste
- Prep Brussels sprouts, apricots and bacon.
- Add coconut oil to skillet over medium/high heat, add bacon and cook until almost crispy.
- Add julienned apricots to pan with bacon and continue cooking until bacon is crisp, about another minute.
- Remove bacon and apricots from pan using slotted spoon or mesh skimmer. Reserve 2 tsp of bacon drippings for later, drain pan, but do not rinse.
- Return pan to stove over medium heat, add Brussels sprouts and water, cover and cook until tender but not soft, should take about 4 minutes but adjust time if necessary.
- Once sprouts are tender, add the reserved bacon drippings and the cooked bacon and apricots to pan and turn heat to high.
- Sauté sprouts, bacon, and apricots until most of the sprouts have some color. Add salt and pepper as desired, (Ali recommends using a lot of pepper as it adds another layer of flavor)
- Serve immediately.
**If you don’t like apricots or can’t find them, substitute with cranberries!
This dish is a great side for pork or chicken. Thanks for sharing, Ali!