Perfectly Steamed Brussels Sprouts with Bacon and Red Onions
From tubular stalks with attached shaded leafy balls to soft bulging stuffed cardboard cartons tightly secured by pinkish rubber bands covering clear cellophane paper displaying already detached firm green buds, Brussels sprouts have recently sprung a deserved stature among vegetables prepared in many variations of food styles today.
Roasted Brussels sprouts and shaved Brussels sprouts and many among the selective choices from simple to the creative add color and flavor to dishes with one remaining sameness, when it comes to Brussels sprouts, the best quality outcome is always in the proper preparation.
These bright green baby cabbages have been gracing my every holiday table as a side dish for years, and every year someone always makes the comment ‘I never liked Brussels sprouts but I love the way you make them.’
Achieving the proper preparation of Brussels sprouts is not based on fancy ingredients combined, but in cooking them to perfection, just done. Done-ness includes retaining the bright green color, immediately removing the vegetable from the heat at precisely the time a fork can just tenderly go all the way through the shaped circumference.
Overcooking Brussels sprouts causes the delicate leaves on the outside to discolor, the inner core to become too soft and thereafter, an unpleasant rather than aromatic scent.
Steamed Brussels sprouts with Bacon and Red Onions is an easy choice option to present as a colorful, flavorful side dish any time these shaded leafy balls of firm green buds make a fresh appearance at the seasonal market and as they do in my house consistently receiving appreciated due at the holiday table, Perfectly Steamed Brussels Sprouts with Bacon and Red Onions.