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Caramelized Brussels Sprouts With Cranberries And Bacon

Posted Nov 24 2009 10:02pm

brussel-sprouts-with-bacon-and-cranberries

I saw Robert Irvine make this recipe on The Food Network this past weekend. I don’t know what show it was as I flipping channels at the time. But I stopped to watch him make this because it looked so good. I’m a relatively new Brussels sprouts fan. I never ate them growing up because my parents don’t like them. I remember trying them once or twice when I was eating out and not liking them either. But then a year or so ago, I saw Gordon Ramsay cooking Brussels sprouts on Live With Regis And Kelly, and Regis, who hates Brussels sprouts, said he actually enjoyed them. Chef Ramsay said that they taste good when cooked properly. So I printed his recipe off of the internet, tried it, and was hooked. All of a sudden, Brussels sprouts tasted good.

This recipe from Robert Irvine looked really good because it included bacon and cranberries and would be a great side dish for Thanksgiving. The original recipe called for brown sugar, but I substituted honey instead. Still came out wonderfully delicious. I could easily sit down and make a meal out of these alone without an entree. lol.

SCD Version of Robert Irvine’s Caramelized Brussels Sprouts With Cranberries And Bacon
Ingredients
4 pounds Brussels sprouts
4 pieces of bacon, chopped
1 onion, chopped
2 TB butter
1/4 cup red wine vinegar
2 TB honey
1 cup fresh or dried cranberries (I used dried)
salt and pepper to taste

In a large pot, over high heat, bring the water to a boil. Salt the water and add the Brussels sprouts. Cook the sprouts until medium tenderness, about 8 to 10 minutes. In the meantime, in a large skillet over medium heat, fry the bacon until crisp, stirring occasionally. Remove bacon from the pan to a plate lined with paper towel. Set aside. Leave the bacon fat in the pan and add the onion. Saute until translucent, about 5 minutes. Stir in the red wine vinegar and honey. Cook until the liquid is slightly reduced, about 5 minutes. Drain the Brussels sprouts from water. Cut each in half. Add to pan with onions. Stir to coat and add 2 TB butter. Stir in the bacon and cranberries. Season with salt and pepper and continue to cook another few minutes until bacon and cranberries are heated through. Serve.

Makes 8 to 10 servings.

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