Brussels sprouts are often cooked as a side dish, especially as part of a holiday meal like Thanksgiving
Brussels sprouts are often cooked as a side dish, especially during the cold weather months. They are particularly popular as part of holiday meals such as Thanksgiving and Christmas. And if you think you don’t like Brussels sprouts, I’m here to say – I think you just haven’t had them prepared well. But you’re about to change that! Brussels sprouts are part of the same species as cabbage, cauliflower, broccoli, kale and collard greens, and they do indeed look like miniature cabbage.
Warm Brussels Sprouts with Bacon and Mustard Vinaigrette 4 strips bacon 4 tablespoons olive oil, divided ½ cup minced onion 1 pound Brussels sprouts ⅔ cup chicken or vegetable broth 4 teaspoons white wine vinegar 1 tablespoon Dijon mustard Kosher salt and freshly ground black pepper to taste Cook the bacon in a large skillet over medium-high heat until crispy, about 4 minutes per side. Drain on paper towels. Discard the fat in the skillet.
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