|Bacon Makes it Better|
Recipe adapted from Jamie Deen
This month I’ve been on a Brussels sprouts kick. The autumn crop is still fresh, and they’re still available on the stalk—at Trader Joe’s as well as the farmers’ market. Whether purchased on or off the stalk, smaller sprouts are tender and can be served whole or halved, with mustard-, maple-, or balsamic-based sauces. The real challenge is how to make large, tough sprouts from the top of the stalk into something tender and delicious. Halving and thinly slicing these large toughies makes them amenable to any sort of cooking treatment you’d use for cabbage, including this lemony sauté seasoned with brown sugar and bacon.