Alright my friends, we're talking about the ultimate comeback kid in the vegetable world and that kid is the "meaty" and glorious brussel sprout.

I mean, don't you feel like brussel sprouts have become cool?!

They're on menus all over town, from Southern BBQ joints to whimsical street food preparations. These babies have come a long way from your mom's boiled and bland sprouts.

Claps for the sprouts!

These sprouts are inspired by a dish I had with some of my best gals at Compass Rose in DC, a place making elevated street food from all over the world. If you're local I highly recommend paying them a visit. It's an old brick row home turned into a cozy, bohemian and enchanting little restaurant. Their menu is BOMB and there are tapestries and twinkle lights everywhere.

It's just magical.

They topped their sprouts in sour cream and it was a ridiculous mind blowing, vegetable explosion.

And now here we are.

I'm back to my trusty cast iron skillet when building the flavors here. Much like we did with the breakfast hash last week.

Now, I know what you're thinking.

Lauren, you cannot keep putting out recipes based purely on bacon fat. Our waistlines and arteries will not appreciate this nonsensical deliciousness.

(a) I hear you. I swear I won't make this a recurring theme but give a girl a break.... #pregnant.

(b) Live a little, ya saucy minx.

(c) If you're really not digging it or don't eat meat, feel free to skip the bacon all together and use turkey bacon/fo bacon/or nothing, coconut oil, olive oil, etc, etc, etc.

(d) But bacon is king, we all know this.

The yogurt dip is a simple lemon and dill combo that is so good on pretty much errything. Chicken, pork, fish, vegetables, pita bread, spoons. Save your leftovers for all the things.

Proceed on to flava town.....


Loaded Brussel Sprouts with Yogurt Sauce

Makes about 4 servings


Ingredients

Sprouts

3-4 cups brussel sprouts, trimmed and quartered
5 pieces of bacon, cooked and fat reserved
1 onion, peeled, halved and sliced
2 dates, pitted and chopped
1/2 teaspoon salt
1/4 teaspoon fresh cracked black pepper
1/4 cup pecans, toasted and chopped

Yogurt Sauce

1 cup whole milk yogurt, or greek or sour cream
1 tablespoon dill, chopped
3 teaspoons lemon juice
1/2 teaspoon lemon zest
1 clove garlic, pressed

Instructions

  1. For the dip, combine all ingredients and refrigerate while you cook the sprouts. This dip gets better as it sits.
  2. Cook the bacon over medium heat in a large skillet. Remove the bacon and reserve the fat for later use. Chop the bacon when it cools and set aside.
  3. Add the onions to the pan along with a teaspoon of bacon fat. Stir and cook down for 1-2 minutes. Add the dates to the pan and continue cooking for another 2-3 minutes, until the onions have softened and become translucent. Remove the onions and dates from the pan and set aside.
  4. Add the brussel sprouts to the same pan, along with 3 tablespoons of the reserved bacon fat, salt and pepper. Cook the sprouts over medium heat, stirring often, for 8 minutes. Then cover and steam them for 2 more minutes, until soft and browned.
  5. Add the onion, dates and bacon back to the pan, stir and season with a bit more salt.
  6. Remove the pan from heat. If you want, you can serve the sprouts right from the pan (breakfast hash style) or pour into your desired serving dish. Top with toasted pecans, yogurt sauce and stick your face in.

Cheers angels!