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Monday, April 11, 2011

Roasted Brussels Sprouts

While we were on vacation, we went to an Amish market.  They had the best homemade pretzels.  They had a deal - buy a milkshake or an ice cream float and get a free pretzel.  It was great.  They also had a bakery with pies and cookies and all sorts of homemade breads.  The market was full of  fresh fruits and veggies.  The weather here is still too unpredictable for us to be able to put our plants in the ground, but they had huge zucchini already.  We spent a long time in there.  I found huge Brussels sprouts.  They were so gorgeous.  I had to buy them.  I love Brussels sprouts.  Do you know that they are called Brussels sprouts and not brussel sprouts?  I think many people are confused about that.  Here is some info about Brussels sprouts, if anyone is interested.

I made these Brussels sprouts to bring to a barbecue over the weekend.  I was a little nervous bringing them because I know they are not the most popular vegetable, but I figured what the heck?  They were a hit!  I was told by a couple people that these were the best Brussels sprouts they had ever tasted.  I even convinced a Brussels sprouts hater to try them and he said he liked them.  The secret to tasty veggies is roasting them.  It's true.  Try roasting just about any vegetable and you will find the flavors to be much more intense and sweeter.  Try this Brussels Sprouts recipe.  You will enjoy it.

Roasted Brussels Sprouts with a Balsamic Onion Glaze and Bacon

  • Brussels sprouts
  • half an onion
  • about 4 slices of bacon chopped
  • about 1/2 cup of balsamic vinegar
  • olive oil
  • salt and pepper
  • 2 tablespoons butter as needed

  1. half or quarter the Brussels sprouts, depending on their size
  2. spread on a sheet tray and drizzle with olive oil and sprinkle with salt and pepper
  3. roast Brussels sprouts in a 400 degree oven for about 40 minutes (they are delicious just like this!)

  4. while Brussels sprouts are roasting, saute chopped bacon pieces until crispy
  5. remove bacon from the pan and add half of a chopped onion
  6. saute onions until soft - add butter if more fat needs to be added (I used turkey bacon, so I added butter because there wasn't enough fat)
  7. add balsamic vinegar to the pan and cook until reduced by half, 5-10 minutes
  8. remove from heat
  9. when Brussels sprouts are done roasting, add them to the pan with the balsamic glaze
  10. transfer to a serving bowl and add bacon pieces