Bacon Pear Brussels Sprouts Explosion

The brussels sprout, a member of the cabbage family, has never been my favorite vegetable. As my tastes have expanded and matured, I've experimented with various recipes and found them to be a delightful vegetable if cooked properly.  
Although named after the city in Belgium, few historians believe the plant originated there. Most historians believe the plant originated in ancient Rome. Brussels sprouts were first mentioned in writings of 16th century, but what was not well known was their health benefits. Today we know they contain good amounts of vitamin A, vitamin C, folic acid, and dietary fibers. The plant has other enzyme properties that help in the fight of disease. We can all use some of these delicious brussels sprouts to stay healthy!  I used this recipe as a side dish to our Thanksgiving celebration and it was a hit. This recipe can certainly be used for any special dinner you'd like to wow your guests. 

Recipe Ingredients: 

1 Pound of fresh brussels sprouts 

6 Slices of bacon 

1 Asian pear

4 Tablespoons of maple syrup 

1 Tablespoons apple cider vinegar

2 Teaspoons of dijon herbs de provence mustard 

2 Teaspoons of soy sauce 

1/4 Teaspoon of cayenne pepper 

1/4 cup of water

Salt & Pepper

In a small bowl, whisk maple syrup, vinegar, mustard, soy sauce, and cayenne pepper. Set aside 

Cook bacon in a large skillet on medium high heat until done. Transfer the cooked bacon to a plate lined with paper towels to soak up extra bacon grease. 

Discard all but two tablespoons of bacon grease.  

Prepare brussels sprouts by cutting off stems and cutting in halves. Peal the pear, and cut into bite size cubes. break bacon up into bite sizes.  

Cook brussels sprouts in the bacon grease on medium high heat for about 5 minutes. I like to add a splash of water to help soften the vegetable. After water stems off and brussels sprouts are browned, add sauce and pears. Toss vegetables and fruit in sauce for 2-3 minutes. 

Turn off heat, add bacon, add salt and pepper to taste and toss once more. 
 I found it hardly needed salt. 

Happy Cooking & Eating Organic!  

~Tarabud