Catherine Roscoe Barr
Brussels sprouts are boring no more
Tired of boring old Brussels sprouts? Kick it up a notch with this incredible Italian recipe
My family was together for the holidays this year for the first time in a long while. Everything about our visit was wonderful, especially the food we shared.
After a trip my parents took to Italy a few years ago, my dad fell in love with Italian cuisine and has been cooking up a storm ever since (whenever my mom lets him in "her" kitchen).
My dad made this dish to go with our Christmas dinner – a definite one-up on the traditional boiled Brussels sprouts of years gone by.
This version is adapted from the recipe for Cavolini Di Bruxelles Con Le Mandorle (Brussels Sprouts with Almonds) in The Silver Spoon, a classic Italian cookbook.
- 1 ½ lbs Brussels sprouts, trimmed
- ¼ cup butter
- ¼ cup almonds, sliced
- 1 clove garlic
- 1 lemon rind, grated
- 2 strips of cooked bacon, crumbled
- 2 tbsp bread crumbs
- Salt and pepper, to taste
- Cook the Brussels sprouts in salted boiling water for 5 minutes, then drain thoroughly, place on a serving dish and keep warm.
- Heat half the butter in a skillet, add the almonds and the garlic and stir-fry for a few minutes.
- Add the bacon and lemon rind, season with salt and pepper, and remove from the heat.
- Remove and discard the garlic.
Melt the remaining butter in a small pan and stir-fry the bread crumbs until golden, then stir into the almond mixture, spoon over the Brussels sprouts and serve.
Catherine Roscoe Barr, BSc Neuroscience, is a Vancouver-based writer, editor, and fitness professional. Before settling on the west coast she lived in Sydney, Toronto, Oregon, Montana, and practically everywhere in Alberta. She can be found jogging with her adorable dog, dining with her fabulous husband or voraciously reading anywhere comfy.