![\"\"](\"http:\/\/www.foodfourthought.com.au\/blog\/wp-content\/uploads\/2010\/09\/Blog-BB-2-020910-with-C-575x486.jpg\" "\\"Brussels,")
<\/a><\/p>\nWhen I was a child I was considered one of the ‘weird kids’ for many reasons.\u00a0 I was always on time, I liked my teachers, I loved sports and I ate things that other kids wouldn’t even look at.\u00a0 Things\u00a0like lambs fry, cabbage and brussels sprouts were\u00a0often a part of\u00a0my meals.\u00a0 Mum was very good at incorporating the unusual into our diets and always encouraged us to try things at least once before we said we didn’t like it.\u00a0 We were also very fortunate that our Grandpa grew most of the vegetables for us.\u00a0 He used to tend a large plot of land on a daily basis to keep us all supplied with the freshest food possible.\u00a0 One of my favourite things to do was pick baby carrots from the ground, wash them under his garden tap and chew on\u00a0them likes bugs bunny while following him around the garden.<\/p>\n
Now, as an adult, these are the ingredients that I source when they are in season and at their best.\u00a0 Luckily for me it is time for sprouts.\u00a0\u00a0\u00a0\u00a0My recent purchase of the August\/September issue of dish <\/em>magazine happened to coincide with the season and is where I found this simple and delicious recipe.\u00a0 You will find the other recipes that I have made from this particular issue in this category<\/a>.\u00a0\u00a0<\/p>\n If don’t usually like sprouts I encourage you to try this recipe.\u00a0 G is not a big fan of sprouts but loved this dish and upon giving me his score he reminded me that “everything tastes better with bacon”.<\/p>\n saut\u00e9ed\u00a0brussels sprouts with bacon and almonds\u00a0(recipe from\u00a0August\/September 2010 issue of\u00a0<\/span>dish<\/span><\/em><\/a>\u00a0magazine) Ingredients<\/span> Preparation<\/span> Heat the butter in a\u00a0saut\u00e9 pan and cook the bacon, spring onions, garlic and almonds until lightly golden.\u00a0 Add the sprouts, season well and cook over a high heat for 3 – 4 minutes, tossing to combine.\u00a0 Transfer to a serving bowl and serve immediately.<\/p>\n My tips\/alterations:<\/span>\u00a0\u00a0*I used the same pan to blanch the sprouts and to\u00a0saut\u00e9 the ingredients.\u00a0 While preparing the sprouts I boiled the water, then while cutting the other ingredients I melted the butter in the pan.\u00a0 This saves time because the pan is already warm when you want to saut\u00e9 and washing up because you only use one pan.\u00a0 \u00a0*Blanching is simply means to plunge foods into boiling water for a few seconds or a few minutes, then remove and place in ice water. This process sets the colour of vegetables, lets you easily peel fruits, and slip the skins off nuts.\u00a0 The food does not cook all the way through, so crisp texture is preserved.\u00a0 This recipe didn’t mention the ice water and I didn’t do that part of the process either. \u00a0*I cooked all the ingredients together for about\u00a05 –\u00a06 minutes as I felt they were not done enough\u00a0in the time recommended.<\/p>\n
\nserves 4 as a side dish<\/span><\/p>\n
\n500g (1 lb) firm Brussels sprouts\u00a0
\nsmall knob of butter\u00a0
\n100g (\u00bc lb) bacon, thinly sliced\u00a0\u00a0\u00a0
\n2 spring onions, thinly sliced\u00a0
\n2 cloves of garlic, crushed\u00a0
\n2 tablespoons slivered almonds
\nsea salt and freshly ground black pepper\u00a0<\/p>\n
\nTrim the edges of the sprouts, remove any tatty leaves and slice\u00a0\u00bd cm thick pieces.\u00a0 Blanch in boiling salted water for 2 minutes.\u00a0 Drain well.<\/p>\n
![\"\"](\"http:\/\/www.foodfourthought.com.au\/blog\/wp-content\/uploads\/2010\/09\/Blog-BB-5-020910-with-C-575x486.jpg\" "\\"Brussels,")
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