I grew up in the 80’s… the age of the microwave. The only way I ever had these were microwaved out of a frozen package. VILE! There is no other word for it. Like culinary penance. When I had this version at a local restaurant I was …. confused … thrilled … intrigued. It was like the world no longer made sense. Why would anyone ever eat them any other way? I went home and decided to try to recreate the magic. After a few tries we have a new family favorite. These are not the least bit earthy. The smoking hot pan adds a sweet smoky caramel essence plus sweet onion, bacon and cheese…. heaven!
Note: I have the luxury of a griddle. A cast iron skillet works well too. Get it HOT and arrange your sprouts in a single layer so that they caramelize instead of steaming. You may need to work in batches
- 1 pound of Brussels sprouts
- 6 strips of bacon
- 1/2 a Vidalia onion, sliced
- Manchego or Parmesan style cheese
- Salt and pepper to taste
- Trim the Brussels sprouts and cut them in half lengthways
- Fry about 6 strips of bacon. Set the bacon aside.
- Make sure the grease and pan are hot, hot, hot
- Add the onion. Saute a half a sweet onion on med high in the grease until they start to go translucent
- Add the Brussels sprouts in a single layer. You want them to caramelize not steam.
- Add salt and pepper as they cook. (Usually the bacon salt is enough for us)
- Top with bacon and grated cheese