brussels sprouts sauteed with bacon, caramelized onions and garlic

The saddest thing about brussels sprouts is that they are so delicious. Sad for all of you, I mean. "All of you" meaning "all of you who think they taste nasty." For those of us that love the little leafy green marbles, it's great, fantastic and wonderful. But you lot? It hurts my heart that you're missing out on one of the tastiest (and good-for-you) vegetables out there.

And I understand your predicament. I've seen (and gotten a whiff) of the sort of brussels sprouts served in large chafing trays in the university dining commons. You're right, there's something wrong with that image, smell, and I assume taste (I never went so far as to get a plate). But that's not the sprout's fault! No, if one's going to point fingers, point it at glucosinolate sinigrin.

You see, along with all those lovely vitamins A and C, folic acid, and dietary fiber, brussels sprouts also contain a little chemical called glucosinolate sinigrin. It's fine and harmless-- unless you overcook the sprouts. Once you cross the line into overcooked territory, it bursts out in full Sauron-style evilness and gives your tasty snack, side dish, or meal the taste and odor of rotten eggs.

How to make a brussels sprout tasty? This is my favorite: roast it or saute it in a little olive oil (or with a little bacon), just enough to cook it tender and a little caramelized. Just say no to glucosinolate sinigrin!

Brussels Sprouts
4 slices of thick-cut bacon, cut into inch-long sections
2 C brussels sprouts
3 garlic cloves, roughly chopped
pepper and salt to taste
1/2 C grated parmesan cheese (optional)

Cook the bacon in a medium skillet.

Meanwhile, cut the ends off the brussels sprouts and halve or quarter them, depending on their size. Add the sprouts and garlic to the bacon and saute until caramelized and tender (about 10 minutes), stirring often to prevent burning.

Pepper and salt, then serve warm, topped with the cheese.