Sunday, October 16, 2011
Brussel Sprouts with Bacon and Shallots
I go to the store and I see brussel sprouts in a vegetables section for sale. Right, it is fall and Thanksgiving is around the corner. I associate brussel sprouts with the Thanksgiving dinner. I decide why wait another 6 weeks and buy some brussel sprouts to cook for dinner. It should go well with bacon and shallots I think. And it did!
1 and 1/2 lbs of brussel spouts, washed and cleaned
4 slices of bacon, chopped in small pieces
1 small shallot, finely chopped
2 tablespoons of olive oil
1 tablespoon of water
Salt to taste
1. Preheat oven to 500F degrees. Cut brussel sprouts in half, transfer into a large bowl. Add oil and water to the bowl and mix with brussel sprouts making sure they are well covered in oil. You can also add salt at this time but since I use bacon later, which is salty, I choose to skip salt.
2. On a cookie sheet arrange brussel sprouts flat side down and bake in the oven for 10 minutes until golden brown and cooked. Check to make sure they are not burning. Lower heat if they are and just cook extra 2 minutes until done.
3. While brussel sprouts are baking in the oven fry bacon and shallot in a separate pan until bacon bits are brown. Transfer bacon and shallot bits into a separate bowl with a slotted spoon and add couple tablespoons of bacon fat from the pan as well.
4. Once brussel sprouts are cooked, transfer them into a large bowl, add fried bacon and shallots and mix. Add salt if needed. Serve immediately with your favorite meat and potatoes.