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| Joined: | Tue Jun 7th, 2005 |
| Location: | Colorado Springs, Colorado USA |
| Posts: | 5214 |
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Ingredients:
1 lb Fresh Brussels Sprouts
3-4 Med Shallots, minced
3 Strips Thick Bacon, diced (use low sodium/turkey bacon if desired)
2 Tbl Good quality Olive Oil
2-3 Tbl Aged Balsamic vinegar
Kosher Salt
Fresh Ground Black Pepper
Directions:
Preheat oven to 400 degrees F.
Clean and slice Sprouts into quarters (unless they're very small, then halves are okay).
Place in small bowl. Pour 2 Tbs Olive Oil over Sprouts and toss to coat.
Pour Sprouts onto cookie or baking sheet and spread into a single layer.
Bake @ 400 degrees for 25-30 minutes. Set oven to “Broil†mode for last 3-4 minutes for extra crispness.
While Sprouts are baking, fry the diced bacon until just starting to crisp.
Add minced shallots and reduce heat. Saute with bacon until shallots are tender and translucent, and starting to toast to brown.
Turn off heat and add the Balsamic vinegar. (Use a good quality vinegar if you can get it. If you can sip a teaspoon of it and not wince at the vinegar flavors, that should be a good choice.)
Stir vinegar into the bacon-shallot mixture. If Sprouts have a while to finish, leave on low heat to stay warm.
Remove Sprouts from oven and transfer to serving bowl. Pour bacon-shallot-balsamic mixture over Sprouts and toss/mix until all are coated.
Sprinkle with Kosher salt and grind some black pepper over them, to taste. (Allow guests to season individually, to lower the sodium count)
Enjoy immediately!
Makes about 5-6 side servings.
Optional: Sprinkle with toasted almond slices when in serving bowl for added garnish and crunch.
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