Hi Friends! Happy February! (January flew by, didn’t it?)
Anyhow, this is the recipe I was talking about last week that promoted my relationship with brussels sprouts from “I love them” to “they’re my favorite food.”
Please keep in mind that this is not my recipe, but my husband and I have been making it almost weekly since December when we learned about it in a cooking class. The original author of the recipe is Chef Kelly Sears. I’m not aware of any website that she has, otherwise I’d link to it!
But anyway, these brussels sprouts are so, so, SO good. I’ve eaten them with every meal. I love them with soft boiled eggs for breakfast, I’ve eaten a big bowl of it straight-up for lunch, and obviously they are a wonderful side dish. 10/10 recommend!
Roasted Brussels Sprouts & Apple with Bacon Vinaigrette
- 1 lb. Brussels sprouts, ends cut and quartered
- 2 apples, cored and thinly sliced
- 2-6 oz bacon, chopped
- 2 shallots, fine dice
- 3 cloves garlic, minced
- 1 teaspoon oregano
- 1/2 tablespoon fennel seeds
- 1/2 teaspoon red pepper flakes
- 1 oz lemon juice
- 1 oz champagne vinegar (or white wine vinegar)
- 2 tablespoons Dijon mustard
- Preheat oven to 425 degrees
- Toss brussels sprouts and apples with a bit of olive oil and salt. Spread on a parchment-lined baking sheet and roast for 15-20 minutes until al dente and edges are charred
- While sprouts and apples are roasting, sautee bacon until just crisp
- Add shallots, garlic, oregano, fennel seeds and red pepper flakes
- Saute until translucent and flavors are released
- In a small bowl, combine lemon juice, champagne vinegar, and Dijon mustard. Taste and adjust. Remove shallots from heat and add Dijon mixture.
- Toss roasted Brussels sprouts and apples in vinaigrette and serve.