Recipe: Brussel Sprouts

Greg Johnston grew up in Starbuck and his wife Stacey in Edina. Greg works part time as a technician in the emergency department at Fairview Northland in Princeton and part time at the Allina West Health medical center that opened about five months ago in Plymouth. He worked 10 years at Children’s Hospital in Minneapolis before taking his job in Princeton.
Greg is a military veteran, having been a paramedic and diver on search and rescue missions in the U.S. Navy for 22 years. It was during down times in his Navy job that he studied cooking and gained a lifelong interest in it. He said his favorite part in a meal are the side dishes.
One of Greg’s memorable search and rescue missions was when his team dove into the Gulf of Mexico to pick up pieces and parts related to the space shuttle Challenger that had come apart eight hours earlier over the coast of Florida on Jan. 28, 1986, killing all seven crew members.
Greg enjoys hunting, fishing and hiking into the wilds.
Stacey works full time for Coon Rapids Pediatricians and loves scrapbooking. Greg has one daughter, and Stacey has two daughters.
Greg’s recipe for Brussels sprouts is a side dish, but could be an entree if more bacon is added than called for in his recipe. Brussels sprouts is a very overlooked vegetable with fantastic nutritional value, he adds.

1 lb. whole, fresh Brussels sprouts
1 pkg. mushrooms
1 pkg. slivered almonds
1/2 pound bacon
4 T butter
4 T olive oil

Cook bacon until crispy and set aside. Toast almonds in a saucepan without oil, being careful not to overcook as they then become bitter. Lightly sprinkle about 1/4 tsp. salt, preferably sea salt, over the almonds while toasting them. Set toasted almonds aside.
Place the butter and olive oil in pan and set over medium heat to melt the butter. Add the whole, fresh Brussels sprouts to pan with oil and butter and cook until the outsides of the sprouts are done (about five min.). Turn the sprouts often to cook all sides. Add cut or whole small mushrooms and reduce heat to low. Cover pan and stir the mushrooms and sprouts about every two minutes for 10 minutes. Turn heat off and let rest five minutes in covered pan.
Move Brussels sprouts and mushrooms to serving dish with a slotted spoon. Add almonds and bacon and gently toss together.
Any remaining liquid in pan works well as a gravy to pour over meat entries except fish.
Note: If you prefer Brussels sprouts firm, you may reduce the cooking time.