Sami Grover
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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.
Spaghetti with Brussels Sprouts, Pole Beans and Bacon
Bacon—one or two rashers per person, diced small.
Brussels sprouts—a small handful per person, quartered.
Pole beans—4 or 5 per person, sliced small.
Garlic Clove;chopped small.
Breadcrumbs.
Lemon juice and parmesan to taste.
Spaghetti.
While the spaghetti cooks, heat up a cast iron skillet over a medium heat. Throw in the bacon until the fat is rendered and it starts to color, add the brussels sprouts and turn up the heat. Don't stir too much, as you want the sprouts to color hear and there. Once they start to turn brown, add the beans and saute for another minute or two - you can turn down the heat again now before adding the garlic and bread crumbs. Once the garlic is fragrant and the breadcrumbs are starting to color, squeeze in some lemon juice, and toss with the drained pasta. Season to taste (good sea salt is essential), and sprinkle generously with parmesan cheese.
I'm sure many vegans will find the idea of the above recipe as ethical a little hard to stomach, after all a little bit of pig is still a little bit of pig. But the way I see it, the world is not going to turn vegetarian overnight— so if we carnivores can buy humanely raised meat, and use it sparingly, we'll be that much closer to a sustainable food system.
Planet Green Video: Emeril's Brussels Sprouts and Bacon
Related Posts
How and Why to Eat Less Meat
Eat Vegetarian, Reduce your Carbon Footprint
Join Paul McCartney in Meat-Free Monday
Salivating over sustainable eats? Learn how to make your own with help from Emeril Lagasse in Planet Green TV's organic cooking show, Emeril Green.
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