It’s raining, it’s pouring, the old man is snoring….. Given
my SoCal roots, I’m feeling kinda guilty about the fact that it has rained for
the past 10 or 11 days (I’ve lost track) and we might even get some more…. But right about now, I’m ready for it
to stop.
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| Ready to serve |
 |
| Headed into the oven |
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| Perfect Brussels sprouts as easy as 1 2 3 |
Brussels Sprouts with Apples, Grapes, Pine Nuts and a Wee Bit o'Bacon
Heat the oven to 375 degrees. I used convection roast, which led to a ridiculously short
cook time – somewhere between 10 and 12 minutes. But normal baking temp would work fine. Just pop ‘em in and pay attention….
Ingredients
- About 4 Brussels sprouts per person. Washed, dried and then prepared per the photos below. I cut the core out, then slice in half, and then peel a couple of layers off. Tossing the leaves and the remaining piece of veg into the bowl, and the core into the trash.
- About a 1/8 cup of diced bacon. Diced and zapped in the microwave for about a minute to partially cook. Drain on paper towel. (Note: I keep a slab of good bacon (thick cut, wood smoked) in the freezer and cut off a couple of inches).
- A quarter of an apple per person, Diced.
- A tablespoon of diced sweet onion per person.
- A table spoon or so of pine nuts.
- 3 red grapes per person
- Pinch of red chili flakes
- Pinch of kosher salt
- Bunch of grinds of black pepper
- Olive oil to coat lightly
Method:
- Put all of the ingredients into a bowl; toss with the olive oil and dump onto a foil lined baking sheet
- Put into the oven
- Roast until the Brussels sprouts are browned and soft.
- Pull from the oven and let rest for 5 to 10 minutes
Serve and enjoy!
