Thursday, January 19, 2012

Balsamic Brussel Sprouts with Bacon and Apples


Let's talk about brussel sprouts.

Love them?  Dislike them?  Intrigued by them?

Once upon a time, I would not have walked near them.  Just keeping it real.

Now?

I adore them!

In fact, left to my own devices, I've been known to binge on them.  During one said binge, I ate the whole batch.  In one evening.  Finger food at its finest, peeps.

There is something absolutely beautiful about sprouts that are roasted in olive oil until they are sweet-tender.  Add in some crisp bacon and sweet honeycrisp apples, drizzle a bit of aged balsamic vinegar over the whole pan of loveliness, and you've got yourself some pretty irresistible sprouts.

I'm telling you the truth.

You're going to either have to trust me on this or try it yourself.  The second option will be much more enjoyable for you.  Trust me.

{This "recipe" is simple.  Don't get freaked out at the lack of measurements.  You will do just fine without them!}

Balsamic Brussel Sprouts with Bacon and Apples
A Karla favorite

1 package of fresh brussel sprouts, ends removed, and halved
generous drizzle of olive oil
kosher salt and freshly ground black pepper, to taste
2 honeycrisp apples, cored, sliced, and cubed
1/2 pound bacon, crisply fried and crumbled
generous drizzle of balsamic vinegar, to taste

Directions:
Preheat oven to 375 degrees.  Line a rimmed baking sheet with parchment paper.

To prepare sprouts, slice off the end of each one, removing any wilted outside leaves.  Slice sprout in half; repeat with remaining sprouts.  Add to the prepared baking sheet.

Drizzle olive oil over the sprouts, tossing gently to coat.  Season with salt and pepper.

Roast in oven for 20 minutes, tossing sprouts halfway.

Add cubed apples to the baking sheet after 20 minutes and toss gently to incorporate.  Continue roasting 10-15 more minutes, until sprouts are fork-tender (undercooked sprouts will retain their bitterness, so roast completely to draw out their sweetness).

Remove from oven, add a generous amount of balsamic (but don't make your sprouts swim!) and top with crumbled bacon.

Serve immediately.

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