Until recently I had never seen Brussels sprouts on the stalk. I’m pretty sure I had no idea that’s how these baby cabbages grew. I like cabbage a lot. I can’t seem to muster up quite such strong feelings for the Brussels sprout, but I’m trying! This is the best way I’ve found to cook them. Probably because it involves bacon 🙂
The freshest Brussels are going to be found still on the stalk. Check out your stalk to make sure you have enough to actually make a serving. There are not always as many Brussels on the stalk as you think. We got just enough for 2 servings from this stalk. These Brussels came from Signal Mountain Farm.
Start by cooking some bacon in the skillet. While that’s cooking, slice the Brussels off the stalk and then cut in half through the stem end. Remove the bacon from the skillet and add the Brussels and diced onion. (You may want to skim some of the bacon fat off first, depending on how fatty the bacon was). Cook until the onions and Brussels are nice and brown. Dice the bacon and add it back to the skillet and you’re done!