My son Ben made this yummy dish, inspired by a former News-Sentinel designer with culinary school experience, a couple of weeks ago, and it’s been calling my name ever since. I thought it would make a tasty snow day treat, but when I stopped off at the grocery ahead of the latest blizzard, I realized I couldn’t buy Brussels sprouts in good conscience, knowing that a Green Bean Delivery bin would be waiting on my doorstep.
So I got bacon and blue cheese, and Ben made Wednesday’s batch with fresh broccoli instead. It definitely hit the spot, especially considering I’d just spent an hour shoveling snow. Of the two I’d say I still prefer the Brussels sprouts, but the broccoli is nice, too.
Here’s the recipe, straight from our old friend Drew Walker, who was nice enough to share after repeated requests from his Facebook admirers:
“I guess I can show everyone some sprout love. …
1 small diced onion
4-6 stripes of bacon
Handful of blue cheese
1/4 cup of stock (to deglaze pan before you add sprouts to onions)
Salt, pepper TT
“Rinse sprouts, them boil them for 8 minutes. While boiling, in a large pan cook bacon. Remove bacon from pan, place on paper towel. Remove sprouts, drain and cool in fridge. In the bacon pan, leave about 3 tablespoons of fat. Cook diced onion until translucent. When sprouts are cooled cut sprouts in half, then add to onions. Heat thoroughly, crumble bacon over mixture. Add blue cheese crumbles, season to taste and serve.
Enjoy, Chef Walker”