Brussels Sprouts with Bacon and Onions

Thanks to the Dutch, everyone and their kids now like these Brussels sprouts with bacon and onions.

This recipe is dedicated to our beloved niece, who absolutely loves these things.

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As a child, “vegetables are gross!” was our mantra, especially when it came to Brussels sprouts. Growing up in the 70’s and 80’s, Brussels sprouts were gross. Whenever they hit the table, more than one person would cry, “Why?”

Native to the Mediterranean region, these sprouts first appeared in northern Europe in the 5th century, but got their name as they were cultivated near Brussels, Belgium in the 13th century.

Then came the 1990’s. Brussels sprouts’ fortunes made a turn for the delicious when a Dutch scientist found out exactly which compounds made them bitter. This prompted seed companies to go into their archives and find varieties that had low amounts of these bitter compounds. They discovered hundreds of them. Cross pollinating with modern, high-yielding varieties ensued, and the Brussels sprouts as we (and our kids) now know them are now much tastier.

The most hated vegetable in America is quickly becoming the most popular, and enjoying quite a renaissance. We see them on the menu in most restaurants these days. More popular than kale, and that’s saying something about life on planet California.

This recipe is holiday table-worthy, and we serve this as a traditional side for Thanksgiving, “Thanksmas”, or Christmas most years. Kids and their parents dig ’em, and the older, traumatized adults sometimes need a little more coaxing. Most become delighted converts.

The method is simple. Clean, trim and cut Brussels sprouts then roast in a hot cast iron skillet seasoned with bacon drippings. Roast them in the oven with diced onions and cooked bits of bacon strewn on top then finish with a syrupy balsamic vinegar drizzle. Some of you might want to (optionally) add toasted walnuts or pecans and cranberries or currants to further dress up this dish.