Ok I'm a dummy- can't find all those roasted brussel sprout RECs posted
- Thread starter CathyZ
- Start date
Traca pointed out this recipe for Asian Roasted Brussel Sprouts
http://eat.at/swap/forum/index.php?action=display&forumid=1&msgid=164556
http://eat.at/swap/forum/index.php?action=display&forumid=1&msgid=164556
I'm sure you knew this, but all I did was (click on link for search results)>>
type in "brussel sprouts" - for title only - in the search box, and got these results.
http://eat.at/swap/forum/index.php?action=search3&keywords=brussel+sprout&andor=and&searchin=titles&forumid=1&dayrange=1862&username=&matchtype=exact&page=1
type in "brussel sprouts" - for title only - in the search box, and got these results.
http://eat.at/swap/forum/index.php?action=search3&keywords=brussel+sprout&andor=and&searchin=titles&forumid=1&dayrange=1862&username=&matchtype=exact&page=1
REC: Roasted Brussels Sprouts with Bacon, Apples and Onions, with Balsamic Glaze
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 tablespoonful or so of olive oil and roast uncovered in a preheated 325º oven about 25 minutes, stirring occasionally. Remove when the sprouts are cooked through and starting to brown and char along the edges.
Meanwhile, in a pan large enough to contain all the ingredients, sauté the bacon until just starting to crisp at the edges and remove to drain on paper towel. Pour all but 1 T of the bacon grease from the pan and discard. Add the 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 it to the pan, then add the sprouts to the pan and stir and toss to combine. Correct seasoning. May be served immediately or at room temperature.
Note: to make ahead, slightly undercook the sprouts so they will finish cooking when reheated.
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 tablespoonful or so of olive oil and roast uncovered in a preheated 325º oven about 25 minutes, stirring occasionally. Remove when the sprouts are cooked through and starting to brown and char along the edges.
Meanwhile, in a pan large enough to contain all the ingredients, sauté the bacon until just starting to crisp at the edges and remove to drain on paper towel. Pour all but 1 T of the bacon grease from the pan and discard. Add the 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 it to the pan, then add the sprouts to the pan and stir and toss to combine. Correct seasoning. May be served immediately or at room temperature.
Note: to make ahead, slightly undercook the sprouts so they will finish cooking when reheated.
richard-in-cincy
Well-known member
Thanks everyone- I am going to combine some ideas I think
Looks like I should roast halved sprouts at 425 degrees for about 30-40 min. Am going to use bacon, onions (don't have shallots or I'd use them), a little garlic, some olive oil and whatever herb I feel like tossing in at the moment.
Let me know if you think that is incorrect timing or oven temp.
thank you for the quick response.
Looks like I should roast halved sprouts at 425 degrees for about 30-40 min. Am going to use bacon, onions (don't have shallots or I'd use them), a little garlic, some olive oil and whatever herb I feel like tossing in at the moment.
Let me know if you think that is incorrect timing or oven temp.
thank you for the quick response.
florisandy
Well-known member
That's strange that the search did not pick up Glennis' Brussels Sprouts with Bacon nor
Shredded Brussels Sprouts with Bacon and Hazelnuts Sandy/PA that are in T&T!
Shredded Brussels Sprouts with Bacon and Hazelnuts Sandy/PA that are in T&T!
I went to a dinner party in Dec and the family swore by their electric rotissiere for turkey,
chicken, duck etc. They said that they use it once/week. It had that worn look to it, so I believe it. They said it produces a juicy as well as healthy bird.
They did have lots of kitchen gadgets, including a fancy bread holder that is plugged in and removes the air. They said that they purchase alot of food/bread at cosco and for the two of them, this extends the life of the bread. Another gadget that took up counter space, but I had not seen it before.
chicken, duck etc. They said that they use it once/week. It had that worn look to it, so I believe it. They said it produces a juicy as well as healthy bird.
They did have lots of kitchen gadgets, including a fancy bread holder that is plugged in and removes the air. They said that they purchase alot of food/bread at cosco and for the two of them, this extends the life of the bread. Another gadget that took up counter space, but I had not seen it before.
dawn_mo
Well-known member
Barb, I have the monster Set It and Forget It, and I love it.
It can be used outdoors, which is where I keep it. I can cook a 20-pound turkey in it. I have never made anything on it that did not come out absolutely delicious and juicy. I know they have smaller models, but I wanted one that could be used outside, rather than inside.
It can be used outdoors, which is where I keep it. I can cook a 20-pound turkey in it. I have never made anything on it that did not come out absolutely delicious and juicy. I know they have smaller models, but I wanted one that could be used outside, rather than inside.