September 14, 2015By Brittnee Taylor Newman
Well, hello friends.
Can you believe we’re basically halfway through the month of September? Can someone please explain to me when the heck that happened?
My local grocery story is amped up for fall. There’s a full display of pumpkin beer greeting you as soon as you walk in the store, but I will not be fooled while it’s still 99 degrees outside in Florida. I tweeted them and told them what’s up.
“Oh, is that how it goes? I see your display of pumpkin ale, @Publix, and I raise you a cinnamon broom. #AutumnPokerFace #StillSummer”
Then, I came home and made these unbelievable brussels sprouts. Oh. My. God.
This all started because a week ago, I took home an order of roasted brussels sprouts from a restaurant here on Monday night, to watch the Ohio State/Virginia Tech game with my family. They were awesome, and all week long I craved them.
Fast forward this weekend: I completed my fifth triathlon yesterday, and definitely stuffed myself lots of fried food at lunch afterwards. So today I wanted something delicious, that at least had some nutrition at it’s base. You could eat these sprouts plain right out of the bowl with a glass of white wine, or dump them on top of a bed of kale and arugula to make a salad like I did. They’re tangy, sweet, and packed with flavor.
Roasted Honey-Balsamic Brussels Sprouts with Garlic, Apples and Bacon Recipe
1 lb brussels sprouts
5-6 slices bacon
1 Golden Delicious apple, chopped into cubed pieces
6 cloves of garlic, minced or thinly sliced (your pref)
1/2 cup olive oil
3/4 cup white balsamic vinegar
2 tablespoons dijon mustard
2 tablespoons dark brown sugar
2 tablespoons honey
1/8 cup chopped fresh sage
1) Preheat oven to 400 degrees. Rinse brussels sprouts and apple. Trim and halve your brussels sprouts, and chop apple into large cubes. Set apples aside in a bowls; place sprouts in a 9-inch baking dish. Peel and prep garlic in either thin slices or rough minced pieces. Chop fresh sage and set aside.
2) In a large frying pan, heat olive oil over medium heat. Once hot, add garlic and sauté for 6-7 minutes, until browned. Remove garlic with a slotted spoon and set aside.
3) Pour the garlic-flavored olive oil over top of the sprouts, adding more plain olive oil if you think you need to. Sprinkle with sage. Pop into the oven for 20 minutes.
4) Fry the bacon, taking it out of the pan when most (but not all) of the fat is rendered. If you want to “one pan” this recipe, simply pour your bacon grease into a reserve bowl (I actually keep a mason jar in my refrigerator for making gravy, etc.). Pour in white balsamic vinegar, mustard, dark brown sugar, and honey; whisk while bringing to a boil. Boil for one minute, then reduce heat to medium-low and continue to whisk occasionally for 5 minutes. Set aside and allow to cool for at least 5 minutes, or until it becomes more like a glaze.
5) Pull your sprouts from the oven, and add in apple cubes. Crumble bacon slices over top. Pour half of your white balsamic glaze over top and stir to get everything coated. Return to oven at 350 for 10 minutes.
Once the brussels sprouts are done, check them to see if you want them to be sweeter. If so, add the remainder of the white balsamic syrup. Then try not to eat the entire pan yourself.
Because calories don’t count on Sundays!
The Dadgum Debutante