Tuesday, November 25, 2008
Why do Brussels sprouts have such a bad reputation among small children? As a kid who absolutely loved broccoli and green beans, I should've known that I would someday come to adore these little mini-cabbage looking things. The most important (and most difficult) part for me is to cook them until they have caramelized a bit. I find that this level of patience is difficult to maintain when the aroma of bacon and roasting apples is permeating every room in my apartment. Forty-five minutes have never felt so long.
While I used small sprouts that were no more than one inch in diameter, this recipe can be prepared with larger Brussels sprouts that have been cut in half lengthwise, or even quartered. I cooked all the ingredients at the same time in one pan, but an undoubtedly tasty variation would've involved cooking the bacon separately, then crumbling it over the finished Brussels sprouts and apples.
1/2 lb brussels sprouts
1 medium apple, cut into 1-inch chunks
2 strips bacon, cut crosswise into 1/2-inch pieces
1/2 medium onion, diced
1/2 Tbsp olive oil
salt and black pepper
splash of apple cider vinegar
1/4 c chopped walnuts (optional)
Preheat oven to 400 degrees. Toss all ingredients except vinegar and walnuts together in a small roasting pan. Roast in the oven for 40 to 50 minutes, tossing occasionally. Add vinegar and walnuts before the last few minutes of cooking.