Roasted Brussels Sprouts with Bacon, Apples and Onions
I know, I know, I promised last week to leave Brussels sprouts alone for a while....But when I arrived at my daughter's house to help with Thanksgiving Dinner, I found a bag of sprouts waiting for my attention. Of course I didn't want to do the same thing I'd done with them last week!
This time, for a side to the turkey and trimmings of an American Thanksgiving dinner, I thought it would be nice to roast, rather than steam, the sprouts, and add in the hearty flavors of bacon, apple and onions and finish the dish with a balsamic vinegar/brown sugar/mustard glaze. The result was quite pleasing -- and it was the only dish we made that day that yielded no leftovers at the end of the dinner!
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 (I used a 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
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.
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