It’s the Most .. Wonderful Time Of The Year – brussels sprouts season! Yeah, you heard me – I unabashedly love those little nubbly cabbages in pretty much all their forms and have since I was a munchkin. Not only do they appeal to my love of the cute & tiny, but they’re packed full of vitaminy goodness and are damn tasty to boot.

Hate brussels sprouts? Well, you’re not alone. They used to freak my DH out, too, until I started shaving them – and cooking them with bacon until browned and nutty around the edges. Scared of the sulfury bitter taste? You won’t get that here. This is not your grandmama’s cooked-to-death boiled brussels recipe. These suckers are good.

Vinegary Brussels Sprouts with Bacon & Carraway

3 slices thick cut bacon (I used applewood smoked bacon from Trader Joe’s)

1 red onion

4 Tbsp. red wine vinegar

2 Tbsp. Dusseldorf style yellow mustard (Grey Poupon, grainy mustard, or my other favorite – Gulden’s – would work here, too. I just so happen to have come across a sexy little mug of mustard at a specialty market and couldn’t help myself. A girl can never have too many types of mustard.)

2 tsp. carraway seeds

Kosher salt & black pepper to taste

A big stalk of fresh brussels sprouts if you’re lucky enough to find one, a package of fresh brussels sprouts if not – just not frozen, ok?

Cut the bacon into strips to form lardon-like pieces (or dice – whatever your fancy). Crisp in a large pan over medium heat. Remove to paper towels once crisped. While that is working, thinly slice your onion.

To the now vacant pan, add the onion and 2 Tbsp. vinegar and a big pinch salt. Sautee until soft.

While your onions are doing their thing, shred your brussels. I do this using the shredding blade of my food processor, but if you don’t have one and have an idle pair of hands in your kitchen, thinly slice. You’re looking for 3-4 cups.

Add the Brussels to the pan and stir to combine. Let go until beginning to wilt and add the other 2 Tbsp. red wine vinegar, the mustard, a big pinch salt, a few cracks black pepper, and the carraway seeds. Sautee, stirring frequently, until browned on the edges and looking like burning is imminent in places. Taste for salt and acid. Add more vinegar or salt if needed.

Combine with the bacon and serve.

Serves 2 for dinner alongside something like a pork chop coated in more mustard ❤ + one for lunch