Monday, December 16, 2013

Stand Out Sides: Caramelized Brussel Sprouts with Bacon and Honey

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Lately, I've been all about recreating foods that we've eaten out in our own home.  It's weird but sometimes you taste something that is hard to get out of that big old brain.  And if it rattles around in there too long, you lose it.  So, making it immediately is always the best option.  This occurs to me the most though when John isn't around.  I always want him to experience and taste what I have eaten.

Sometimes I get lucky, and John can taste the actual restaurant food.  If you remember last week, I had a long work dinner on Sunday night.  But, one of our executives sent me home with 2 doggy bags of food.  I was so excited!  I got home around midnight and John was kindly waiting up for me.  I gave him the bags and went into the bathroom to get ready for bed. By the time I came out, all the containers had been opened and John was picking through each one of them!!

When I went to BLT Steak, where I had those delicious popovers, we also had some of the best brussel sprouts ever.  Sadly, I couldn't take any home for John but the restaurant was nice enough to provide the recipe!  I adapted it for ease and by the time they came out of the oven, John and I stood at the counter popping pieces in our mouths.  If this recipe can get you to pop veggies in your mouth like candy, I think it's a pretty good one to feature on your holiday table!
Caramelized Brussel Sprouts with Bacon and Honey
(adapted from BLT Steak NYC)

Serves:  6-8 people (about 4 cups)
2 pounds brussel sprouts
1 sweet onion, sliced
6 tablespoons canola oil 
6 slices thick-cut bacon, diced
4 tablespoons honey
1 tablespoon butter
1 1/2 teaspoons salt
2 teaspoons black pepper

Preheat the oven to 400 degrees F.  Clean the brussel sprouts.  Trim the bottoms and slice in half.  In a large bowl, combine brussel sprouts, onion slices, and canola oil.  Toss until the vegetables are coated with oil and then divide evenly among 2-3 large cookie sheets, making sure not to overcrowd the pans.  Brussel sprouts should be cut side down.  Sprinkle the diced bacon among the cookie sheets evenly.

Bake for 20-25 minutes, until the brussel sprouts and onion begin to caramelize.  Then, turn the oven temperature down to 325 degrees F.  In a small bowl combine honey, butter, salt, and pepper.  Drizzle over the cookie sheets and bake an additional 15-20 minutes until the brussel sprouts and onion are fully caramelized and the bacon is crispy.

Serve immediately or store in an airtight container up to 3 days.  To serve, place on a greased cookie sheet and reheat at 400 degrees for 5-10 minutes.

Until the next time my oven is on...



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Welcome! I'm Dani (aka the Growing Foodie), just a girl balancing her career and passion for all things edible in NYC. I hope you'll join me in my adventures in life, through food. (Click for More)
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