Wednesday, March 14, 2012

Jeweled Brussels Sprouts

Brussels Sprouts are one of my family's most asked for side
dishes especially in the Summer time.  Sprouts go so well
with grilled meats and are so easy to prepare.  This recipe
is especially amazing because of the savory pieces of
bacon and the beautiful jeweled craisins throughout.  If
you are a Brussels Sprout hater envisioning the boiled
version your mom made, get ready for treat!  

Brussels Sprouts first came to America in the 18th Century
when French Settlers brought them to Louisiana.  Thomas
Jefferson even grew them at Monticello!  Not only do they
have a rich history but they are also very good for you!
They contain sulforaphane a chemical that has potent anti-
cancer compounds.  Good for you and yummy too....
can't beat that!

Jeweled Brussels Sprouts

(printable copy)

1 lb. Brussels Sprouts, trimmed and halved
4 slices bacon, diced
2 garlic cloves, minced
1 small shallot, minced
1 tbsp. butter
¼ cup Craisins
2 tbsp. balsamic vinegar

Preheat oven to 400 degrees.

Cook bacon over medium hight heat until lightly browned
and add the shallot and garlic.  Cook another minute or 2
longer.  Add butter and remove from the heat.

In a large bowl combine the sprouts and Craisins.  Pour
Bacon mixture over and mix well. 

Place the sprout mixture on a baking sheet sprayed with
Non-stick cooking spray. 

Cook for 10 – 15 minutes then stir and cook another 10 –
15 minutes or until the Sprouts are nicely browned. 

Take out of oven and sprinkle with the balsamic vinegar

If you haven't yet tried roasting vegetables you really need
to try it.  Roasting brings out such a great sweet, nutty flavor
in summer and winter veggies.  Try different combos of
things like cauliflower with garlic cloves and olive oil or
Broccoli with bacon and balsalmic.  There are endless ways
to prepare them.  You can even throw in a few herbs or
lemon zest.  So have fun and experiment! 

Let me know your favorite combos.......

1 comment:

  1. Yum! I love sprouts and these look delicious! I'll give this recipe a try for certain!


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