Brussels sprouts. When was the last time you ate Brussels sprouts? For me, it had probably been ten years or, in other words, since the last time my mother made them for me. My husband had only eaten them once--a couple of years ago-- and my toddler had never experienced them. Pretty sad.
I recently read Hungry Monkey by Matthew Amster-Burton and guess what his favorite vegetable is? You guessed it. Brussels sprouts. And he said that he prepares them for his family at least once a week. It was motivational for me. I decided I needed to give Brussels sprouts another try and this simple recipe from his book sounded great. If you haven't tried Brussels sprouts a in a while, give them another shot with this recipe.
Penne with Brussels Sprouts and Bacon
(adapted from Hungry Monkey)
16 ounces penne
1 tablespoon vegetable oil
6 slices bacon or turkey bacon, cut crosswise into 1/2 inch pieces
10 ounces frozen Brussels sprouts, thawed and halved or quartered
salt and pepper
1/2 cup chicken broth
2 ounces grated Parmigiano-Reggiano, plus more for serving
1 teaspoon lemon juice (optional)
1) In a large skillet, cook the bacon in the oil until crisp. Remove to a paper towel-lined plate, reserving the fat in the pan.
2) Raise heat to medium-high and add the Brussels sprouts to the pan. Sprinkle with salt and pepper to taste and cook until lightly browned, 3 to 5 minutes.
3) Add the chicken broth, reduce heat to medium-low, cover, and simmer 10 minutes or until sprouts are tender, stirring occasionally.
4) Meanwhile, cook the penne. Drain and add to the Brussels sprouts along with the bacon, Parmigiano, and optional lemon juice. Stir to combine.
5) Season with additional salt and pepper to taste and top with additional Parmigiano. Serve immediately. Enjoy!