Sunday, October 26, 2014
Don't Tussle with My Brussels.
I don't even know what that means.
I really think that most people don't like these little cabbage heads because they've never had them roasted. I LOVE brussels sprouts roasted in the oven. A little olive oil, sea salt and pepper and let it go to town for 45 minutes at 400. But that takes toooooooo long!
I wanted to make them more quickly and this recipe was the result. A little bacon for saltiness, some honey for sweetness...Heaven. I'm hoping if you're not a fan of Brussels, you will be after you try this.
Brussels Sprouts with Bacon and Honey
2 slices of turkey bacon
1 tsp olive oil
1 lb. Brussels sprouts, stem removed and sliced in half
2 tsp olive oil
1/2 cup water
2 tsp raw honey
Sea salt and pepper to taste
Start by crisping up the bacon in a pan on medium heat with 1 tsp olive oil (I cooked it fully, then chopped it up but you can do it the other way too. Just as long as its crisp, and chopped).
Remove the bacon from the pan and add the other two tsp of olive oil. Add the sprouts SLICED SIDE DOWN. This gives them that beautiful caramelized, brown sear and believe me- you don't want to miss that. Let them sit in the pan without touching them for 3-5 minutes or until brown. Mix them all up in the pan and add the half cup of water and put a lid on the pan. Allow to steam until the water has dissolved or until the sprouts are softened. Take the lid off of the pan and if there is more water, let it reduce out. When there is NO MORE WATER in the pan, add the honey and bacon and mix to combine.
Tip- Obviously some good salty pork bacon would be awesome with this too. Add some toasted pine nuts or walnuts as well for a little bit of a crunch! And try with this awesome Balsamic Crock Pot Chicken !!
(21 Day Fixers- count 1 green container as 1 green and 1 tsp. I'm not counting the turkey bacon, there wasn't enough to measure!)
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