Established in 2006 as a Community of Reality

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Neno's Place Established in 2006 as a Community of Reality


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Established in 2006 as a Community of Reality

Welcome to the Neno's Place!

Neno's Place Established in 2006 as a Community of Reality


Neno

I can be reached by phone or text 8am-7pm cst 972-768-9772 or, once joining the board I can be reached by a (PM) Private Message.

Established in 2006 as a Community of Reality

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Established in 2006 as a Community of Reality

Many Topics Including The Oldest Dinar Community. Copyright © 2006-2020


    BRUSSELS SPROUTS

    Lobo
    Lobo
    Lobo
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    Posts : 28411
    Join date : 2013-01-12
    • Post n°1

    BRUSSELS SPROUTS Empty BRUSSELS SPROUTS

    Post by Lobo Mon 22 Jun 2015, 8:32 pm

    BRUSSELS SPROUTS
    BRUSSELS SPROUTS Brussels%20Sprouts

    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.
    Ingredients

    • 1 lb. Brussels sprouts
    • 1 yellow onion, large
    • Bacon, thick sliced, 6 pieces, diced (you could also substitute the diced pancetta from Trader Joes - Easy!)
    • Stonehouse Garlic Oil
    • Salt and pepper 

    Directions
    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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