- Main Ingredientsbruseel sprouts, bacon, balsamic vinegar, onion
- Courseappetizer, side dish
- Level Of CookingEasy
Roasted brussel sprouts with caramelized onion, balsamic and bacon
- Prepairation Time: 15 minutes
- Cooking Time: 12 minutes
- Servings: 8
- Category: appetizer, side dish
"Ahhhhhhhh"...... that's me singing to the heavens about this vegetable. I want to marry this green, cruciferous delight, I love it so much.
Sunday morning I went to the farmer's market in Los Gatos- my favorite thing to do on the weekend. I get inspired every time I go there, because things are picked the day before and not cryovac packed in some nasty plastic packaging for freshness 3 months after purchase from China or Mexico or Chile..... I digress..... Those brussels....They're spicy and bright and oh so nutritious.... it's like a scrub brush to your insides, scraping out all the gunk that clogs those intestinal walls.
Here's the low down. This recipe is so fast. It's healthy- minus the bacon- and packed with vitamin C, more vitamin C than an orange, people. I serve this along any meal and it takes great. In this picture, I served it with a grass fed rib eye, some left over Dublin Mashers from the night before and a killer apple cider demi glace. (I can share that gem with you another time.)
4 cups raw brussel sprouts, cut off the stem, if you can get them (you can't compare store bought to fresh picked, the flavors are like night and day)
4 pieces thick cut applewood smoked bacon
1 red onion
a healthy glug of balsamic vinegar
salt and pepper
Preheat oven to 400.
Start with a cold cast iron skillet and 4 pieces of bacon cut into chunks. Start rendering the fat on the bacon, it'll take about 12 minutes, stirring every few minutes, so it doesn't burn.
Meanwhile, cut the brussels off the stem. Cut them in half and give them a really healthy rinse under cold water. (organic veggies are harbingers for buggies) In this recipe, we don't want the added protein.
Cut your red onion into a small dice. Using another saute pan, add olive oil and then onion. Saute until translucent and light golden brown. Season lightly with salt and pepper.
Once your bacon has rendered, drain the fat, leaving a touch in the skillet. Gently fold in the brussel sprouts and caramelized onion. Season again with salt and pepper and lightly drizzle in balsamic vinegar.
Put the cast iron skillet in the oven at 400 degrees for 12 minutes.
~ Serve these as an appetizer with a spicy cayenne, lemon and garlic aioli or serve as a side dish to any hearty meal.
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