Russell’s Brussels: A Cozy Embrace of Comfort

There are some dishes that, when you taste them, instantly transport you back to a specific moment, a feeling, a cherished memory. Russell’s Brussels, as it’s affectionately known in my kitchen, is one such creation. It emerged from a moment of care and consideration for a loved one feeling under the weather. The aroma that filled the kitchen as it came together – the savory bacon mingling with the earthy sweetness of the sprouts and peas, all brought to life by a subtle tang of mustard and tomato – was a balm in itself. It’s a dish that whispers comfort, proving that even simple ingredients, prepared with a touch of ingenuity, can offer profound solace.

Recipe Overview

• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 25 minutes
• Servings: 4
• Yield: Serves 4 as a side dish
• Dietary Type: Gluten-Free, Dairy-Free (if bacon is made without dairy)

Ingredients

• 500 grams Brussels sprouts
• 200 grams frozen peas
• 2 slices bacon, diced
• 2 tomatoes, diced
• 2 teaspoons mustard (Russell used a mild American mustard, which provides a gentle tang without overwhelming the other flavors. Dijon or whole grain would also work for a more pronounced kick.)
• 2 teaspoons tomato paste
• 2 teaspoons tomato ketchup
• Black pepper, to taste

Equipment Needed

• Medium saucepan
• Slotted spoon
• Large skillet or sauté pan (if using to cook peas and sprouts separately)

Instructions

1. Begin by preparing the Brussels sprouts. While the original recipe doesn’t specify how to cook them, a common and effective method to achieve tender-yet-flavorful sprouts is to blanch and then sauté them. Bring a medium saucepan of water to a boil. Add the trimmed and halved Brussels sprouts and cook for 3-4 minutes until they are slightly tender. Drain them well.
2. In the same medium saucepan (or a separate skillet), cook the diced bacon over medium heat until it is wonderfully crisp. This process renders out the flavorful fat and creates those delightful crispy bits.
3. Using a slotted spoon, remove the crisp bacon from the saucepan and set it aside on a plate lined with paper towels to drain any excess grease.
4. Leave the rendered bacon fat in the saucepan. This flavorful fat is crucial for building the base of the dish’s sauce.
5. Cook the frozen peas according to their package directions. Typically, this involves a brief simmer or steam until they are tender and bright green.
6. Now, it’s time to add the diced tomatoes to the saucepan containing the bacon fat. Sauté the tomatoes for a couple of minutes, allowing them to soften slightly and release their juices into the fat.
7. Stir in the mustard, tomato paste, and tomato ketchup. Cook this mixture, stirring constantly, for about a minute until it is well combined and heated through. This creates a savory, slightly sweet, and tangy sauce.
8. Add the blanched Brussels sprouts, cooked peas, and the reserved crisp bacon back into the saucepan with the tomato and mustard mixture.
9. Stir everything gently to coat all the ingredients with the sauce. Reheat for a couple of minutes, ensuring everything is warmed through and the flavors have melded beautifully.
10. Finally, season generously with black pepper to your liking. Give it one final stir, and your Russell’s Brussels are ready to be served.

Expert Tips & Tricks

When preparing Brussels sprouts, don’t be afraid to trim away any tough outer leaves and trim the stem ends. This not only makes them more palatable but also helps them cook more evenly. If you prefer your sprouts softer, you can add them to the boiling water for an extra minute or two during the blanching step. For an extra layer of flavor, consider adding a pinch of garlic powder along with the tomato paste and mustard. The key to this dish is balancing the savory bacon, the slight sweetness of the peas, and the tang of the tomato and mustard. Taste as you go and adjust the seasonings accordingly.

Serving & Storage Suggestions

Russell’s Brussels is best served immediately while the bacon is still crisp and the vegetables are warm and vibrant. It makes an excellent side dish to a weeknight roast chicken, grilled pork chops, or even a hearty steak. The mix of textures and flavors provides a welcome counterpoint to richer main courses.

Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. While the crispness of the bacon will diminish upon refrigeration, the flavors will continue to meld. To reheat, gently warm the mixture in a skillet over low heat or in the microwave. Be mindful not to overcook the vegetables, as they can become mushy.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	182.6 kcal
Calories from Fat
Total Fat	6 g	9%
Saturated Fat	0.5 g	2%
Cholesterol	0 mg	0%
Sodium	1545.5 mg	64%
Total Carbohydrate	25.9 g	8%
Dietary Fiber	10.5 g	41%
Sugars	8.3 g	33%
Protein	11.9 g	23%

Note: Nutritional values are approximate and can vary based on specific ingredients used, particularly the sodium content of the bacon.

Variations & Substitutions

While this recipe is delightful as is, there’s always room for personalization. If you’re looking for a more substantial dish, consider adding cooked cubed chicken or sausage along with the bacon. For a vegetarian option, omit the bacon entirely and sauté the vegetables in olive oil, perhaps adding a sprinkle of smoked paprika for a smoky depth. If you’re not a fan of frozen peas, you can certainly use fresh ones when they are in season, or even substitute with other quick-cooking vegetables like chopped green beans or edamame. The mustard can be swapped for a Dijon for a more pungent flavor, or a whole grain mustard for added texture and a slightly different bite.

FAQs

Q: Can I use fresh peas instead of frozen?
A: Absolutely! If fresh peas are in season, they can be a wonderful addition. Shell them and add them to the saucepan when you add the tomatoes, cooking until they are tender and bright green.

Q: How can I make this dish less salty if my bacon is very salty?
A: If you’re concerned about the sodium content from the bacon, you can use a lower-sodium variety or rinse the cooked bacon lightly before adding it back to the pan. You can also adjust the amount of bacon used.

Q: Is this dish suitable for a holiday meal?
A: While simple, this dish can be a lovely and vibrant addition to a holiday table, offering a fresh, flavorful counterpoint to richer, heavier fare.

Q: What is the best way to ensure the Brussels sprouts are tender?
A: Blanching them briefly in boiling water before sautéing is key. This pre-cooks them, ensuring they are tender without becoming mushy when sautéed.

Q: Can I prepare some components ahead of time?
A: Yes, you can cook the bacon and blanch the Brussels sprouts a day in advance. Store them separately in the refrigerator. When ready to serve, proceed with sautéing the tomatoes and assembling the dish.

Final Thoughts

Russell’s Brussels is more than just a recipe; it’s a testament to the power of simple, comforting food. It’s a dish that speaks of care, warmth, and the joy of sharing a delicious meal. It’s incredibly versatile, easily adaptable to your tastes and what you have on hand. I encourage you to give it a try, to infuse your kitchen with its inviting aroma, and to discover your own connection to this humble yet heartwarming creation. Perhaps it will become a favorite in your home too, a dish that always brings a smile and a sense of cozy satisfaction.