Winter Vegetable Recipe

There may be a limited assortment of vegetables at the farmers market in February, but this is only in comparison to the cornucopia of produce available the rest of the year. Yes we are limited to our hard squashes, hearty greens, cabbages, and root vegetables (just to name a few). But working with a limited palette is what requires us to use our imaginations and to try new ways of preparing the same old ingredients. These ingredients have sustained generations of people in many different cultures through the bitter cold of long winters, and through their struggles these humble staples of the cold cellar have evolved into versatile ingredients packed with nutritional value.

Lucky for us, we don’t’ have to cellar our roots and stockpile our pumpkins, instead we can enjoy the different varieties of squash and carrots, not to mention all the permutations of cabbage, kale, chard, and spinach. But if you have exhausted your desire for roasted butternut squash or braised kale, try something new like a winter staple from the cabbage family, Brussel Sprouts.

These look like mini cabbages and they grow on a long stalk that isn’t usually eaten. There are many ways to cook them, and most people boil them to get them tender. But I prefer to steam them until they are al dente, which helps to retain the nutrients and other chemicals that are thought to prevent cancer. Then I finish them in the oven until tender throughout. In lieu of olive oil or butter, I use bacon and its rendered fat to encourage caramelization of the little sprouts when I roast them. I guess I’m a follower of the old adage, “Bacon makes it better!”

Bacon-Roasted Brussel Sprouts

1 lb. Brussel Sprouts
5 Slices high quality smoked bacon, sliced crosswise into ½ inch pieces
2 Shallots, minced
Olive oil
Salt and pepper

1)Preheat oven to 400* F.

2)Rinse the brussel sprouts and pick off any wilted or yellow leaves. Trim the stems flush and cut in half through the stem end.

3)Place cut side down in one layer in a large steamer basket and place over barely boiling water. Steam for about 5-10 minutes (depending on size) until tender but not cooked all the way through. Pull basket off steamer and let dry out for a few minutes.

4)While they are steaming, heat a large skillet over medium heat and add the sliced bacon with a few drops of olive oil. The bacon will take a few minutes to render its fat. Once the bacon has browned slightly and starting to get crispy, there should be a substantial amount of fat in the pan. Take the bacon pieces out of the pan with a slotted spoon and reserve.

5)Transfer the brussel sprouts to the pan with the bacon fat, cut side down, and turn up the heat to medium high. Let them fry in the pan making sure that they are browning but not burning. Let this go for a couple minutes until they are dark golden brown.

6)Sprinkle top with salt and pepper, the shallots, and the reserved bacon and toss to incorporate.

7)Transfer the pan to the oven and roast for 5 -7 minutes until the bacon has gone fully crispy and the shallots have cooked to a nice golden brown.

8)Serve immediately with maybe some parmesan cheese or a squeeze of lemon.