My Square Frying Pan

A Melbourne Food & Travel Blog Made With Love!

  • Home
  • About Me
  • The Recipes
    • Cakes & Desserts
    • Chicken & Pork
    • Gluten Free
    • Red Meat
    • Salad & Sides
    • Seafood
    • Soup
    • Themed Dinner Parties
    • Vegan
    • Vegetarian
  • Travel
    • Overseas Travel
    • The Weekend Warrior
  • Contact
You are here: Home / All recipes / Out, Out, Brussel Sprout!

Out, Out, Brussel Sprout!

May 17, 2012 by By Gillian 8 Comments

As a small child nothing made me want to run away faster like the knowledge that the dreaded brussel sprout was going to be served up for dinner.  Then, it really was a fate worse than death, death by brussel sprout!

I was recently reacquainted with the sprout after being “ambushed” via a friend’s much welcomed dinner invitation.  Arriving in said friends kitchen excitedly to see what was on the nights menu, I was however, immediately transported back to my childhood upon seeing my old foe smugly bubbling away on the stove.

My last recollection encountered with a brussel sprout was certainly vivid. I remember my little nostrils curling up in disgust as they experienced the pungent smell which leaked from the pot each time the lid rattled. This, I imagined was a brussel sprout breaking wind! Once the sprouts hit the plate, the yellow mushy outcome was grim and I tried to get it over with as quickly as possible without gagging. Not so strangely enough, many of my friends also have a similar childhood experience to share. Do you?

Enter the present. What to do?? I was 34 years of age now and sitting at the table with my arms crossed and throwing a tanty like the old days just would simply not be acceptable especially with one hoping for a repeat invitation.  The promise of dessert might just pull me through I bargained with myself …maybe..and then I remembered the chef wasn’t a dessert eater (WTF!!).

The moment of truth arrived and along with it, my dinner plate full of beautifully green just steamed and slightly crunchy brussel sprouts. Joined by salty thick bacon, fresh garlic and olive oil and no offensive smells to be offered, the sprouts were feeling loved and I promptly apologised to them for my first impressions. Who knew? I was reformed…oh yes readers! True story.

You see, the real truth of the matter is that the sprout was never entirely to blame. No, it was the victim of repeated assaults involving overcooking by our loving parents/ relatives. No doubt its last resort was to release its sulphurous flavours and smells as a final protest – never to be eaten again and who could blame them (or you)? The other silent victims of crimes against vegetables also include asparagus (death by glass jar), broccoli and cauliflower (redemption by cheese sauce) all of which I have gladly rediscovered and frequently enjoyed in recent years as an adult.

This recent experience made me ponder what else I was missing out on due to the dubious cooking practices by my parents – I’d love to hear what experiences you have of your own and rediscoveries you’ve made much later on.

So, go on! I DARE you – go forth, be fearless and face your brussel sprout /asparagus/ broccoli/cauliflower like you Know you want to – it could be your next ephiphany! And here’s the sweetner – Try this recipe for brussel sprouts and I’ll promise not to send you to your room before dessert! Deal?

Happy Eating!

Gillian xo

Steamed brussel sprouts with crispy bacon and caramelised honey balsamic glaze

 

Ingredients

Sprouts

  1. 250g brussel sprouts
  2. 2 rashers rindless bacon
  3. 2 x cloves garlic crushed or sliced
  4. Olive oil

Glaze

  1. 1/4 cup brown sugar
  2. 1/2 cup balsamic vinegar
  3. 1/4 cup honey

 

Method

Bacon & Glaze

  1. Cut bacon rashers into strips and fry with a little oil in a pan until crispy and set aside. Drain on kitchen paper if required.
  2. Combine balsamic vinegar, honey and brown sugar in a small pot. Simmer over of low heat until mixture is thick and syrupy – about 5-7 minutes. Set aside.

Sprouts

  1. Trim sprouts by slicing off tip of stalk and peeling off outer layer of sprout.
  2. Into medium pot of boiling water, empty sprouts
  3. Use a kitchen timer and boil for 4 minutes ONLY!
  4. Remove sprouts from the pot and put under a cold tap for a few seconds. This will leave the sprouts slightly crunchy and stop them from continuing to cook. They will also retain their lovely green colouring.
  5. Combine sprouts with bacon and drizzle with glaze – serve hot or cold – on its own or as a side dish.

  


 

Email, RSS Follow
Pin It
« My Square Frying Pan – An Introduction
Down At The Farm : Sweet Chilli & Roasted Tomato Yabby Pizza »

Filed Under: All recipes, Salad & Sides Tagged With: bacon, balsamic, Brussel, honey, Sides

Comments

  1. Richard says

    May 17, 2012 at 10:50 am

    Such a great story Gillian. I really enjoyed reading it. The pics are fabulous. I’d Love to eat that dish for lunch today! And so brave to tackle a culinary taboo so early! Well done.

    Reply
  2. Shelley hall says

    May 17, 2012 at 11:41 am

    Ahhhh Gill !!! Glad I helped you squash your fear of the delish brussel sprout!! Great blog babe. All your hard work has paid of immensely. You are an inspiring young lady. Love

    Reply
    • gsaxon says

      May 17, 2012 at 3:53 pm

      Thanks Shelley. They were worth the wait! 🙂

      Reply
  3. leigh says

    May 17, 2012 at 2:27 pm

    always looking for new brussel sprout dishes (they deserve more attention in my view!!!). thanks gill

    Reply
  4. Kim G says

    May 17, 2012 at 10:08 pm

    Brussel sprouts are one of my favorite vegetables, they’re great in a creamy garlic sauce too!

    Reply
    • Gillian says

      May 24, 2012 at 3:38 pm

      Thanks Kim – will have to give it a try!

      Reply
  5. Craig says

    July 6, 2012 at 11:53 am

    I’ve avoided brussel sprouts since my youth as well for the same reasons as you. They were the sole food on my will not eat list. But was also recently re-acquainted (ambushed) with them and was pleasantly surprised. I now have no foods on my will no eat list (although olives can go jump).

    Reply

Trackbacks

  1. Roasted Asparagus , Balsamic and Gruyere Tart
    says:
    November 15, 2012 at 8:04 am

    […] asparagus. Eat me! it said…but it wasnt always this love affair.  Just like my post here on brussel sprouts, asapargus was also a vegetable to be avoided at all costs at least until the age of 28.  Thats […]

    Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Time limit is exhausted. Please reload CAPTCHA.

Gillian_Saxon_Round

Oh Hello!

Hi there! I'm Gillian - a freelance writer based in Melbourne. Welcome to my food and travel blog, My Square Frying Pan. You'll find rustic style recipes here made for sharing with your nearest and dearest alongside posts on culinary adventures, travel and musings down memory lane.
  • Facebook
  • Instagram
  • Linkedin
  • Pinterest
  • Twitter

fork

Subscribe to My Newsletter

fork

Picture This

Load More...
Follow on Instagram

Popular Posts

Berry Christmas Pavlova

Pavlova

Summer Treats

Chocolate, Coconut and Loganberry Ice Cream Terrine

Ice Cream Terrine

Winter Eats

French Cider Chicken Stew with Kale Chips

French Chicken Stew