Using in season veggies is a delicious and fresh way to cook.
Marta Nielsen shares a yummy recipe for winter brussels sprouts.
Bacon Balsamic Brussels Sprouts
4 pieces thick-cut bacon
2 lbs. Brussels sprouts
2 T olive oil
Salt and pepper to taste
½ cup pomegranate arils (approximately 1 small pomegranate)
2 T olive oil
2 T balsamic vinegar
½ t maple syrup
½ t prepared mustard (Dijon or whole grain)
1 clove garlic, pressed or minced
Salt and pepper, to taste
Preheat oven to 400 degrees Fahrenheit.
Place bacon on a foil or parchment-lined baking sheet, and bake for 10 minutes, or until crispy. When bacon is cooked to your liking, remove from baking sheet and set aside. Brush around rendered bacon fat to evenly coat lined baking sheet, and drain off any excess (this will enhance the flavor of the Brussels sprouts as they roast).
Meanwhile, prepare Brussels Sprouts by trimming the ends cutting in half. Toss Brussels sprouts with oil, salt and pepper. Next, evenly arrange Brussels sprouts, cut side down, on the lined baking sheet used to cook the bacon. Roast for 20 minutes, or until sprouts are easily pierced with a fork. For smaller Brussels sprouts, 20 minutes will yield sprouts cooked soft all the way through. If you prefer a little crunch left in your vegetables, check doneness at 15 minutes.
While Brussels sprouts roast, crumble the cooked bacon and prepare the dressing. Whisk together all ingredients in a liquid measuring cup for easy pouring. If you are seeding your own pomegranate, versus buying the arils alone, you can also do this while the Brussels sprouts roast.
Transfer roasted Brussels sprouts to a serving dish, and top with balsamic dressing. Stir until evenly distributed, and top with crumbled bacon and pomegranate arils.
Serves 4 people.
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