...making a side dish that would go well with most anything. Sprouts have come back into fashion. I would not even get close enough to taste when I was a kid - and they were put on my plate in the lunchroom at school. Looking like they had been cooking since yesterday, simmering overnight, bleached out almost white, and smelling like - - - -. So I knew in advance I did not like them. Until being persuaded to give it a try as an adult. And finding myself asking for seconds.
The best ever would be the ones that are roasted with a bit of balsamic drizzled on top, or maybe just olive oil and cracked pepper, sprinkling of sea salt. All the high-visibility/big name chefs have started farm to table/local-style cooking, and using what ever pops up at the farmers' market when they go to shop for the day. So Brussels sprouts are showing up on the table in ways you would not ever have imagined.
I would personally not add all the ingredients listed in the recipe, as you are combining so many unlikely flavors, as well as adding calories, I am not sure your taste buds will be able to discern there is actually a vegetable in there. Plus questionable nutrition when you think about the 'cooked in bacon grease' part.
creamed sprouts
1 pound fresh sprouts
3 oz. chopped shallots (or diced onion)
4 slices bacon, diced
1 tsp. fresh thyme, leaves only
2 oz. Gruyere cheese
1/2 cup Alfredo sauce
Remove stumps from sprouts, cut in half, and slice. Preheat large skillet. Cook diced bacon till crispy.
Remove from pan, retaining drippings. Add shallots/onions, let soften, then add sprouts. Cook for four or five min. till tender. Turn off heat, then stir in remaining ingredients, cheese last. Serve warm.
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