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Smoky Brussels Sprouts
© Ellie Miller

Smoky Brussels Sprouts

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Marc Meyer is a fan of much-maligned brussels sprouts. He sautés them with smoky bacon, then adds sour cream for richness.

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  1. 1 1/4 pounds brussels sprouts, halved lengthwise
  2. 1/4 pound thick-cut bacon, cut into 1/4-inch strips
  3. 1/4 cup plus 2 tablespoons sour cream
  4. Salt and freshly ground pepper
  1. Bring a medium saucepan of salted water to a boil. Add the brussels sprouts and cook over high heat until tender but still bright green, about 3 minutes. Drain well, reserving about 2 tablespoons of the cooking liquid.
  2. In a large skillet, cook the bacon over moderate heat, stirring occasionally, until browned, 7 minutes. Add the brussels sprouts and cook over moderately high heat for 2 minutes, stirring occasionally. Add the sour cream and the reserved cooking liquid and simmer over moderate heat until the brussels sprouts are coated. Season with salt and pepper, transfer to a bowl and serve.