It’s Brussels sprout season! This definitely counts as a grown-up veggie. That would probably change if more parents cooked it with bacon like mine do these days. It’s bascially like this simple Rachel Ray recipe where the Brussels sprouts are cooked in leftover bacon fat and then briefly boiled with a cup of broth. I modify it a bit by not lowering the heat and cooking them up faster.
Yesterday, after doing the same thing with the first half of my box of sprouts, I was inspired to try something a little different: Spaghetti alla Carbonara with Brussels sprouts!