|Brussels Sprouts are a member of the cruciferous vegetable family, which is high fiber and great for its anti-cancer properties. Brussels can be used at the center of the plate instead of meat. And although this recipe calls for bacon, it's definitely not essential.|
Brussels Sprouts are filling. A few bites go a long way, and when prepared properly, you can easily have leftovers for a few days or more to re-work creatively. What we love about this recipe is that you absolutely do not need fresh garlic when using Stonehouse’s Garlic Oil—the flavor is superb and there is no extra time spent peeling and chopping garlic.
Preheat the oven to 400 degrees. Slice the stem end off the Brussel; cut in half. Rinse in a colander thoroughly. Shake off excess water. Place the oil on a sheet pan (to prevent sprouts from sticking) and add the Brussels sprouts. Cook for 15-20 minutes. (Dry roasting the sprouts is preferred here (adding the oil for flavor at the end) because it makes the leaves caramelize and it removes the sulfur scent from the Brussels as they cook. If the oil is applied first, it coats the sprout before the sulfur can be cooked out.)
While the Brussels are roasting, dice the bacon and cook in a skillet at a low heat, so that the fat renders out. While the bacon is cooking, dice the onion. When the bacon is cooked crispy, strain the bacon away from the fat. Discard the fat once cooled. Return the bacon to the skillet and add the onions, allowing them to cook a long time and caramelize.
Once the Brussels have finished in the oven, add them to your skillet and stir to combine the flavors. (You might add a few tablespoons of water to deglaze the yummy goodness on the bottom of the pan). Add a drizzle of the garlic oil and stir again to combine the flavors. Season with salt to your taste and cracked black pepper.
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