1. Rinse, clean, stem and half Brussels sprouts
2. In a frying pan, over medium high heat, bring rough chopped bacon to a crisp
3. Remove bacon
4. Add shallots – fine chopped – stir constantly and bring to a brown crisp - careful not to burn
5. Add garlic – fine chopped
6. Add Brussels sprouts
7. Add walnuts - rough chopped
8. When Brussels sprouts are tender – al dente – add spring vinegar (white wine or champagne work well)
9. Add smoked paprika
10. Turn off heat – return bacon and shallots to pan
11. Finish Brussels sprouts recipe with butter and fresh cracked pepper
12. Enjoy

The cruciferous vegetables – just another word for very green and very healthy – that we have come to know as Brussels sprouts originate of of Belgium, but actually date back thousands of years to ancient Rome where – apparently – the very first Brussels sprouts recipe was something like: boil until almost disintegrated, remembering to remind your children they cannot leave the table until they've eaten every last one.

Sometimes, it is actually easy being green, and Brussels sprouts are the case in point – loaded with tons of good stuff like nutrients and vitamins and nutritional fibers and carbohydrates and proteins, folates, potassium and manganese – all kinds of things that you need not tell your kids because – really – haven't they been traumatized enough?

Brussels sprouts are baby cabbages of a sort though through the centuries have come to be their own vegetable – sort of in the way standard poodles were specifically bred down to become the tea cup variety.

The real secret to a tender, unctuous Brussels sprouts recipe is not to boil them at all – but to sauté them and give them lots of yummy companions like bacon, crisp shallots, the nuttiness of walnuts, a burst of bright vinegar flavor finished with the sweetness of dried cranberries – making the perfect side for any festive holiday occasion.

We are cooking now, please wait for it to come out. It will be delicious.