Brussels Sprouts for Anyone


Restaurants seem to roast Brussels Sprouts so perfectly and until recently I had no idea how much I love the fancy little balls of cabbage. I mean honestly, have you seen them on their branches? SO cool looking. With my new fascination, I tried a new recipe from a blog a friend suggested and talk about a random mix of food subjects; bacon, apple and brussels sprouts but it was quite flavorful. I’m already looking forward to leftovers tomorrow. Here we go…this recipe is modified from the original version to what I did.


* 4 slices bacon
*4 pints Brussels sprouts, ends trimmed and halved and larger ones even quartered
*Sea salt and ground pepper
*1 apple, cored and cut into 1/4-inch slices, each slice halved crosswise
*2 teaspoons red-wine vinegar
Preheat oven to 425 degrees. Arrange bacon in a single layer on a large rimmed baking sheet on top of a cooling rack so the grease will drip into the pan. Bake until browned, 10 minutes.
Add Brussels sprouts in a single layer; sprinkle with salt and pepper, break bacon into pieces and keep bacon grease in pan. Roast until they begin to brown, about 15 minutes.
Remove from oven, and toss in apple. Return to oven; roast until Brussels sprouts are browned and tender and apple has softened, 10 to 15 minutes.
Toss vegetables with vinegar, and serve immediately. Now with this vinegar I tried it first without and then with it and I must say it really adds to make it complete. Highly recommend adding. :)

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