November 21, 2010

Brussels Sprouts with Bacon and Breadcrumbs

Brussels sprouts will be come a holiday favorite with this recipe. The sprouts are tender, fragrant, and wonderfully flavorful.

3 slices thick Applewood smoked bacon slices, cut into 1/2" pieces
1/4 large white onion, thinly sliced
4 lbs. brussels sprouts,halved with bottoms trimmed 
3 cups water
1 t. sea salt
1/4 t. ground black pepper
2 T. Earth Balance butter or regular butter, cut into small pieces
1/2 cup fresh breadcrumbs (unseasoned)

In a large dutch oven, cook bacon over medium heat until crispy, then remove with a slotted spoon, leaving the drippings in the pan. Add the onion to the pan drippings and cook for a few minutes until golden and tender, then add the Brussels sprouts and the water and increase the heat to high. Bring to a boil, then cover the pan and cook until sprouts are just tender (about 6 minutes), stirring once to distribute the sprouts. Using a slotted spoon, scoop the sprouts and onions into a baking dish, then top with the bacon, breadcrumbs, small pieces of butter, and salt, and pepper. Place in the oven and allow to sit with the rest of your Thanksgiving dishes at 350 degrees until ready to serve, or broil for 3 minutes until breadcrumbs are golden brown.

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