I have never eaten brussels sprouts. Those achingly cute, tightly furled, miniature cabbages have never passed my lips. I have no idea why but I am now regretting it. Why did I spend so many years of my life without brussels sprouts with kimchi puree and bacon?
As a first time brussels sprout eater, I admit, I was nervous. I’ve heard so many bad things about sprouts, but they were good! They were deep, nutty, and had sweet caramelized crispy edges with a touch of smokiness from the bacon. The sprouts were almost melty on the insides which is how I felt when when I ate them.
The sprouts are prepared simply enough. Bacon is crisped and set aside. The bacon fat is used to brown halved sprouts before roasting in the oven. To finish, everything is tossed in butter then set atop a kimchi puree.
Kimchi puree is genius. It’s pungent funkiness (a good thing!) is toned down by pureeing which makes it a bit milder and much more easy to shovel into your mouth. No chewing, just pure kimchi flavour!
The puree went great with the roasted sprouts. It was so good that Mike and I decided that it would be one of our staple garnishes for other vegetables.
No one is more surprised than I am about how I am a sprouts lover, but something about that nutty, slightly bitter taste was really addictive. I couldn’t stop saying, “These are so good!” I wonder if I’d like them cooked other ways as well. I guess I’ll have to wait until the brussels sprouts with fish sauce vinaigrette to find out.
Chang thinks Brussels sprouts are ugly and that’s why he throws a big pile of juilenne carrots on top. I don’t know how ugly his sprouts are, but I have to agree, cooking did something not-so-nice to my achingly cute sprouts. Oh well, good thing my tummy doesn’t have eyes.