Sami Grover
I'm excited. Fall is here, and that means brussels sprouts are back in season. I love brussels sprouts. And not just because they are a delicious, nutritious vegetable—they are also a conduit for getting my meat fix with a minimal carbon footprint. Because as Emeril has already shown us, brussels sprouts were born to go with bacon. (See my post on how and why to eat less meat for more thoughts on a reduced meat diet.)
Now I hear what you're thinking. How the heck does a post on bacon and brussels sprouts fit with a reduced meat diet? But stay with me. You see while a decent BLT calls for a minimum of four rashers, and preferably more, somehow I find the bacon-fiend in me sated with just a rasher or two diced small, and fried up with the aforementioned sprouts. Not convinced? Try it for yourself - here's a recipe that I explored last week.
