"Brussels sprouts fall into love-or-hate territory for many folks, but either way, there's no denying that the late Anthony Bourdain made them taste good. It's hardly a secret anymore, as he shared the hit-maker recipe in his widely read cookbook, " Appetites: A Cookbook." But it's worth reminding the world of how one single ingredient - in the hands of an enthusiastic, no-nonsense chef - can make one of the healthiest, most nutrient-dense veggies sing."
"He's often quoted as saying that "Good food is very often, even most often, simple food," a statement from his memoir titled " Kitchen Confidential: Adventures in the Culinary Underbelly." That mentality is on full display in his Brussels Sprouts With Bacon recipe, as it contains only seven ingredients - one of which is water, and two being basic salt and pepper."
Brussels sprouts become notably flavorful when paired with thick-cut bacon, lemon juice, butter, salt, and pepper. The recipe relies on only seven ingredients, including water, highlighting a simple, unpretentious approach. Thick-cut bacon contributes smoky, savory, and crispy textures while its fat is rendered in a skillet with water until it browns to coat the sprouts. A small amount of butter enhances texture and a restaurant-quality finish. The bacon-and-sprouts combination invites many variations, and modest tweaks to ingredients or technique produce personalized renditions.
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