“They’re just mini-cabbages!” a friend recently told me. I had terrifying childhood memories of these little balls of disgust and was hesitant to try them again. But if they’re just mini-cabbages, well, I like cabbage!

Cabbage and bacon in a delightful, bite-sized form.

  • 1 stalk brussel sprouts
  • 2-3 pieces of bacon ends, or 4 slices thick-cut bacon
  • 2 Tbs. butter
  • 1 tsp. red pepper flakes
  • salt and pepper

Pluck the brussel sprouts off the stem and peel off the outside leaves of each sprout. Cut each one in half.

Cut the bacon ends (or bacon) into small pieces and put in a large pan with the butter on medium heat. Once the bacon fat has rendered, add the sprouts, salt, pepper and red pepper flakes. Cook until the sprouts brown a little and are tender but still firm. Serve warm.