Battling Brussels Sprouts to the Bitter End

Give a ten-year-old a plate of Brussels sprouts and you'll get the kiddie equivalent of the bitter beer face. Hell, give most adults a plate of the healthful green veggie and you'll get the same reaction: Icky. Those look gross. Do I have to eat it?

Whine, whine, whine. Having successfully stumbled my way through beet salad, cornbread and potato leek soup, a Scottsdale Old Town Farmers' Market find inspired this Virgin Cook to try her hand at making Brussels sprouts edible. My ingenious idea? Boil 'em in beer. Turns out, there are tons of online recipes for German style sprouts cooked in stout beer or ale. It seemed like a killer idea, until a chef friend pointed out that it could increase the bitterness of the sprouts.

CDKitchen showed me the error of my ways with a sweet Bacon-Maple Brussels Sprouts recipe guaranteed to cover up the green veggie taste enough to sway a picky kid.  


3 containers Brussels sprouts
3 slices bacon
1 medium onion
1/4 teaspoon salt
1/8 teaspoon coarsely ground black pepper
2 tablespoons maple syrup

Get The Virgin's DeStructions after the jump...

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Wynter Holden
Contact: Wynter Holden