Don't like brussel sprouts? No worries, these don't taste a thing like them! Our children asked for second (and third) helpings and as Dan remarked, they easily outshone everything else on the table. We took them to our Thanksgiving dinner as well as a Christmas party as they travel and reheat surprisingly well and complemented those more traditional dishes.
Ingredients:
2 slices bacon
1 lb. brussel sprouts (thawed if frozen) sliced in half
1/2 an onion sliced into thin loops
Salt and pepper to season
1/4 cup raisins *optional
Directions:
If using raisins, put them in a cup with the apple cider vinegar and set aside. (Raisins can soak over night for brighter flavor.)
In a cast iron skillet, cook 2 slices of bacon over medium heat. Remove bacon from pan to crumble once cool.
Using the hot bacon grease, add brussel sprouts and onion slices to the skillet and immediately season with salt and pepper. Adjust heat to medium low if brussel sprouts brown too quickly. Drizzle the sprouts and onion with 1.5 TB maple syrup and continue to roast over medium low heat. The trick to a good roast is stirring rarely, allowing the syrup to caramelize the sprouts and onions.
Toss brussel sprouts and onions once brown and roasted on one side, drizzle with the remaining maple syrup and season with salt and pepper as needed. Adjust heat to medium and roast until brown and caramelized.
Once roasted and caramelized to your taste, remove pan from heat and add crumbled bacon and raisins. Stir together and, for once, enjoy eating your vegetables!
Ingredients:
2 slices bacon
1 lb. brussel sprouts (thawed if frozen) sliced in half
1/2 an onion sliced into thin loops
Salt and pepper to season
3 TB maple syrup
3 TB apple cider vinegar *optional1/4 cup raisins *optional
Directions:
If using raisins, put them in a cup with the apple cider vinegar and set aside. (Raisins can soak over night for brighter flavor.)
In a cast iron skillet, cook 2 slices of bacon over medium heat. Remove bacon from pan to crumble once cool.
Using the hot bacon grease, add brussel sprouts and onion slices to the skillet and immediately season with salt and pepper. Adjust heat to medium low if brussel sprouts brown too quickly. Drizzle the sprouts and onion with 1.5 TB maple syrup and continue to roast over medium low heat. The trick to a good roast is stirring rarely, allowing the syrup to caramelize the sprouts and onions.
Toss brussel sprouts and onions once brown and roasted on one side, drizzle with the remaining maple syrup and season with salt and pepper as needed. Adjust heat to medium and roast until brown and caramelized.
Once roasted and caramelized to your taste, remove pan from heat and add crumbled bacon and raisins. Stir together and, for once, enjoy eating your vegetables!
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