i'm no stranger to getting into a rut when it comes to cooking. as much as i enjoy both cooking and eating, i do sometimes get, well, bored. reason #2455 for eating with the seasons: it's exciting! when the weather changes and new crops start to show up on tables at the farmers market, it wakes me right up. welcome, fall, and every delightful fruit and veggie that comes with you!
i look forward to seeing brussels sprouts show up at the markets. to me, they are one of the world's perfect foods. they are adorable, they are packed with healthy goodness, and they have a delicious flavor that is aggressive enough to hold up to all kinds of ingredients and preparations. roasting is my favorite. we tried a recipe for roasted sprouts with bacon and maple from boston.com this week, wondering if it would unseat our previous favorite, a dish of roasted sprouts with dijon and cream from edible seattle. it did not. still, even though the other recipe wins a spot at this year's thanksgiving table, these sprouts were absolutely delicious. it sounds a little strange, maple syrup on brussels sprouts, but trust me, bacon is the perfect bridge between the two.
roasted brussels sprouts with bacon and maple syrup
2 pounds Brussels sprouts, trimmed and halved, small ones left whole
2 tablespoons olive oil
2 tablespoons maple syrup
3 slices of bacon, cut into1/2-inch pieces
Salt and pepper, to taste 1.
preheat oven to 400 degrees.
in large casserole dish, toss sprouts with olive oil, syrup, and salt and freshly ground pepper. (go easy on the salt, since the bacon will be salty.) sprinkle bacon over the top.
roast, stirring a time or two, 25-35 minutes, or until sprouts are caramelized and the bacon is crisp.
bacon from skagit river ranch
sprouts from nash's organic produce