I hope you all had a wonderful start to your new year! I ended 2014 with the stomach flu, which you know, was great. There’s nothing like calling your brother to pick you up from your NYE party because you’re dry heaving in a bathroom that is not your own. I went home and stayed up until precisely 12:01, which was when I blissfully passed out in my own bed with flannel pajamas and a nice scrubbed face. It wasn’t exactly how I wanted to ring in the new year, but I did wake up without a stitch of a hangover or raccoon eyes. I mean, sure, I still had all those flu symptoms but at least they weren’t self imposed.
I’d like to ask all of you to bear with me for the next few weeks. I left my nice camera at school, which means all my photos in the near future will be from my phone. And, it appears I have a shaky hand because ALL OF THEM ARE BLURRY.
I promise you the food still tastes good.
These brussels sprouts, guys. I don’t even have words. You start with some fried bacon, which is like starting a movie’s cast with Meryl Streep. You know good things are happening. Then, you add some previously roasted brussels sprouts to the pan – which is gloriously coated with bacon fat – and, hello, gorgeous side dish. Or main dish. I’d happily eat a large dinner plate of these and nothing else.
Pan-seared Brussels Sprouts with Bacon
2 lb brussels sprouts
2 tbsp oil
4 pieces of bacon, fried
Preheat the oven to 400 degrees. Cut the ends off the brussels sprouts and quarter them. Spread on a baking sheet and sprinkle liberally with oil, salt, and pepper. Roast until the outsides are crispy and the insides tender – 30 minutes or so depending on your oven.
Meanwhile, in a large saucepan fry the bacon until crispy. Remove to a paper towel and then chop roughly. Transfer the brussels sprouts to the pan where the bacon fried and toss in the bacon fat. Remove the brussels sprouts to a serving dish and sprinkle with the chopped bacon.
Source: Slightly adapted from Ina Garten and How Sweet Eats recipes.