Thursday, June 2, 2022

Time For Brussels Sprouts

Don't tell me you don't like Brussels sprouts.  And do not malign this cruciferous vegetable.
I happen to like Brussels sprouts and I make them all sorts of ways.  This is the latest.  These sprouts are sliced, then sautéed in some bacon grease, and combined with apple, shallots, and bacon, and lastly tossed in a mustard based vinaigrette.  Be brave and try it.








Rosie's Brussels Sprouts
 a dozen or so Brussels sprouts, trimmed and sliced
4-6 pieces bacon
1 medium shallot, sliced
1 crisp, sweet apple, cored, peeled, and diced

3 TB cider vinegar
2 TB neutral flavored oil (I use Bertolli Extra Light Olive Oil)
2 tsps whole-grain mustard (Dijon)
kosher salt and freshly ground black pepper, to taste
Combine vinegar and mustard.  Slowly whisk in oil.  Season to taste.  

For the sprouts:
Cook the bacon until browned and crisp.  Drain on paper towels.  Pour out all but 2 tablespoons of the grease.  Over medium heat, add the sliced sprouts, stirring.  Cook about 4 minutes.  Add sliced apples and shallots and cook another 2-3 minutes.  Sprouts should be crisp-tender.  Remove from heat and stir in dressing and bacon.  Taste test and season with salt and pepper as needed.
Now, for the step-by-steps:









Make the dressing. Trim and slice the sprouts.  Slice the shallots. And I wait till the last minute to peel and chop the apple so it doesn't brown on me.

I've already cooked the bacon and poured out all but a couple tablespoons of the grease.
Heat the pan over medium and add in the sliced sprouts.  Cook about 4 minutes.

Add the shallots.

And the apples.

Cook another
2-3 minutes.

Stir in dressing.

Toss to combine.

Add bacon.








  And serve.



Sonia Perez said...

great post. It really is a very good looking recipe. The truth is that most of the time we spend in the kitchen (cocinas), that's why I really like to look for recipes and make them for my friends in their kitchens or for my family members. great post.

Rosie Hawthorne said...

Thank you, Samuel, for commenting. Besides the recipes on this blog, you might want to check out the food section of the Outer Banks Voice. Lots of my recipes there. See here for starts:

Anonymous said...

I’m looking forward to making these Rosie, Thank You 🥰

Rosie Hawthorne said...

Please enjoy. Thank you!