Recipe for March 2015


Roasted Brussels Sprouts with Bacon, Apples and Onions, with Balsamic glaze


1 lb Brussels sprouts

6 slices bacon

1 T mustard seeds

1 medium onion, peeled, cut in crescents

1 tart crisp apple (Granny Smith), peeled cored, cut in crescents

3 T brown sugar

2 T balsamic vinegar

1/2 C dry white wine

1 T Dijon mustard

olive oil

salt, hot sauce to taste


Trim the root ends of the sprouts, remove dried outer leaves and cut each sprout in half. Toss with a tablespoon or so of olive oil and roast uncovered in a preheated 325 degree oven for about 25 minutes, stirring occasionally.  Remove when the sprouts are cooked through and starting to brown and char along the edges.

Meanwhile, in a large pan sauté the bacon until just starting to crisp at the edges, remove and drain on paper towel. Pour all but 1 T of the bacon grease from the pan and discard.  Add mustard seeds to the pan and stir over medium high heat until they start to pop.  Add the onions and apples, lower the heat to medium and sauté stirring occasionally, until starting to turn soft, about 5 or 6 minutes.  Stir in the sugar, wine and vinegar, raise the heat to medium high and cook, stirring, several minutes until the liquid is reduced to a syrup.  Remove from heat and stir in the mustard.  Chop the bacon and add to the pan,then add the sprouts and stir and toss to combine and adjust seasoning as needed.  May be served immediately or at room temperature.  Note:  to make ahead, slightly undercook the sprouts so they will finish cooking when reheated.


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