Tuesday, December 11, 2012

2-on-Tuesday: Roasted Brussel Sprouts

When it comes to an appreciation for the traditional, I'm your girl. However, I love to take culinary risks like throwing caution to the wind by making a new dish for an important meal. Usually, that's a risk you should not take, but I knew it would be awesome! Terry and I were to join friends for our Thanksgiving dinner -- I decided to try 2 NEW RECIPES: Roasted Brussel Sprouts and Cornbread & Wild Rice Dressing! 

Confidently, I purchased my ingredients, watched the recorded cooking show (Symon's Suppers - Thanksgiving), twice, and prepared for the next day's cooking adventure. This recipe caused my taste buds to perform the "wave" while each level of flavor and texture dissolved into the next. <Mmmmm - pause for effect> I don't really know the exact measurements, so I've given approximates! Be brave! You gotta try it!

Roasted Brussel Sprouts with a Bacon, Mustard & Walnut Vinaigrette

2 packages of fresh Brussel Sprouts (I'm guessing 2 lbs), slice into halves
Olive Oil
Salt & Pepper (Use Kosher salt & freshly cracked pepper, if you got it)

  • Preheat oven to 450 degrees, while slicing the sprouts in half
  • For fast clean-up, line a large cookie sheet pan with parchment paper, toss the sprouts with a drizzle of olive oil and S&P on your lined sheet pan
  • Place the pan on the rack about middle of your oven and roast for 35-40 minutes
  • The sprouts release a stinky gas while cooking, so make the house smell good with the next step...

1 cup  Thick-cut, smoky Bacon, diced
1/2 cup  Walnuts, coarse chop or buy the bag of "Pieces"
1 large  Sweet Onion (Couldn't find Shallots, so I substituted), diced
2-3 cloves Garlic, chopped
1/4 cup  Red Wine Vinegar
1/4 cup  Grain Mustard (I used Grey Poupon)
1/4 cup  Honey

  • In a large skillet, render the diced bacon (cook it until crispy-ish & keep the grease)
  • Add walnuts to the rendered bacon & grease (If you think there's too much grease, empty some out, but don't throw away just in case you need to add some back during this step)
  • Being careful not to scorch the walnuts, saute diced onions and garlic 
  • Stir in the vinegar, mustard and honey
  • When the brussel sprouts are tender --not mush nor burned--, ease into a large bowl and stir the vinaigrette carefully with the sprouts!
My son doesn't like nuts and loved this recipe! One of my Thanksgiving friends didn't care for brussel sprouts and loved this recipe! You are gonna love this recipe, too! The flavors work! This was the first time I heard of Chef Symon and I'm a new fan! 

Next 2-on-Tuesday, I'll give you the yummy 4-1-1 on the Cornbread & Wild Rice Dressing!


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