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Brussels Sprouts

Brussels sprouts. Whoever thought they would become the IT vegetable from bar menus to bacon and bourbon lathered side dishes.  Hipster? Yes.  But good for you too. They are chock full of Vitamins K and C, as well as iron, fiber and Vitamin A.

There are lots of great ways to prepare brussels sprouts at home from quick sautéed to oven roasted like in my recipe for Cider Bacon Tossed Roasted Brussels Sprouts. I also love them  shaved and raw in a slaw or salad!

You can also separate the “leaves” and give those a quick toss in a hot pan for a d’lish topping for mac & cheese, or grilled pork.

To do this, cut the core of the brussels sprout out with a small paring knife, then you can “peel” all the leaves off easily and then toss in a hot, hot pan with a smidge of olive oil or butter until they are bright green but not too wilted.

Also keep an eye out at your Farmers Market for Brussels on the stalk! –Kathy

Cider Bacon Tossed Roasted Brussels Sprouts
Serves 4 – 6

6 cups trimmed Brussels sprouts, halved if large (about 1 1/2 pounds)
2 tablespoons olive oil
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
3 strips bacon, cut into thin slices
1 tablespoon brown sugar or honey
2 tablespoons cider vinegar
Lemon zest if desired

Preheat oven to 425°F.

In a large bowl, toss Brussels sprouts with olive oil, salt and pepper. Place on a baking sheet pan and roast until tender, about 30 minutes.

Meanwhile, in a medium skillet, cook bacon until crispy, about 5 minutes. Add brown sugar and vinegar. Increase heat to high and let mixture reduce by half. Take care not to burn.

When the brussels sprouts are done, place them in a large serving bowl or platter, drizzle with the warm bacon mixture, toss together and serve immediately.

Recipe and Photo © Kathy Casey Food Studios.

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