Friday, November 26, 2010

Roasted Brussel Sprouts

Now some of you may say "Ewww" to my next dish, but they were sooooo yummy!! I found this recipe in the Cuisine Magazine, but changed it up a bit. As soon as I said Brussel Sprouts, Dave said "Bacon?". Well the recipe didn't call for bacon so I added it. It also said to roast in the oven and since I had dressing, green bean casserole and rolls in the oven, PLUS the turkey, I had to improvise and actually fake roast them in cast iron pot on the stove, but they turned out so yummy I wanted to share them with you:

2 lbs brussel sprouts, trimmed and halved
1 tbsp, olive oil, salt and pepper
5 slices of maple bacon, chopped
1/4 cup minced shallots
8 oz mushrooms, sliced (if you have them)
½ cup of chicken stock or white wine
1 cup heavy cream

In a Dutch oven pot, cook the chopped bacon until crisp. Remove the bacon. Using the grease from the bacon (adding a bit of olive oil if you don’t have enough grease) add the shallots and garlic. Sauté till tender. Add the mushrooms and sauté till tender. Deglaze the pan with the chicken stock or the white wine. Add the Brussels sprouts and cook over medium heat until they are tender and start to become a golden brown. Mine were kinda large, so this took about 30 minutes.  Add the heavy cream bring to a boil. Salt and pepper to taste. It was heavenly! The sauce browned a bit..Yum!

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