Jonathan McLeod

Jonathan McLeod is a writer living in Ottawa, Ontario. (That means Canada.) He spends too much time following local politics and writing about zoning issues. Follow him on Twitter.

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8 Responses

  1. Avatar Matty says:

    I always do brussel sprouts in a pan with bacon, so much better than boiling. Not tried with sherry though, I’ll have to give it a go. One tip if you want another ingredient – a few chopped walnuts go well with sprouts and bacon.Report

  2. Avatar Burt Likko says:

    I grate some parmagianio reggiano over them after pan roasting in bacon fat. This looks good too!Report

  3. Avatar dhex says:

    i generally roast broccoli – how do you contain the saltiness from the vinaigrette plus the bacon?Report

    • Avatar Jonathan McLeod in reply to dhex says:

      I have no idea. I just found this recipe and tried it out. I don’t even really measure anything, some brussel sprouts and three or four strips of bacon. I make sure not to put too much vinaigrette or too much sherry in it (I don’t want it to be a sauce). It just tends to work out (even if I have too much of one thing or the other).

      Maybe the sherry helps balance it out?Report

  4. Avatar Chris says:

    I hate brussel sprouts. I mean eating them is torture, torture that my mother, who loves them, inflicted on us frequently as children.

    Apparently my hatred is genetic.Report

    • Avatar Kimmi in reply to Chris says:

      Most of the issue with brussel sprouts is that people cook them to death. Cook for about 3 minutes in boiling water, they’re done. If you cook for too long, they release sulphur compounds, and smell really bad.Report