November 13, 2014
BRUSSELS SPROUTS WITH A TWIST
Brussels Sprouts are one of my favorite side dishes to prepare for my family and friends at Thanksgiving, or any time of year for that matter. And you will absolutely love this version, which was created by my friend Grace Borgeson. Of course, I’ve added a few of my own touches.
INGREDIENTS
• 1 ½ pounds baby Brussels Sprouts
• 2 tablespoons extra virgin olive oil (EVOO)
• 1 large Apple (Pink Lady, Gala, McIntosh – even Granny Smith will do if you like a little more tartness) – leaving peel on, chop in small to medium chunks
• 5 slices Applewood smoked bacon (including bacon fat renderings from the pan)
• 1 
medium sweet onion diced small
• 1 tablespoon salted butter
• 2 tablespoons fine balsamic vinegar
• 2 tablespoons 100% Vermont Maple Syrup
• Salt & Fresh Cracked Pepper (to taste)
STEP ONE
Pre-heat Oven to 425 degrees
After 
rinsing and drying your Brussels Sprouts, cut in half and place on baking sheet. Drizzle with olive oil and sprinkle with salt and fresh cracked pepper to taste. Place in pre-heated oven for approximately 15 to 20 minutes, or until nicely browned. See various pictures.
STEP TWO
On medium heat, fry bacon in your favorite skillet (mine is cast iron) until it is nice and crispy, and let drain on paper towels. Toss in butter to the frying pan, add the onion and apple, stirring to get the crispy bacon bits from the bottom of the skillet to blend in with the onions and apple chunks…cook until the onion is translucent.
STEP THREE
Combine the bacon, onion and apple mixture with the oven roasted Brussels Sprouts. Adjust the salt and pepper if necessary – drizzle with maple syrup and balsamic vinegar. Serve hot, warm, or room temperature. It’s all good.
VARIATION
Prepare Brussels Sprouts as in step one including the baking. “OR” fry the halved Brussels Sprouts in vegetable oil pre-heated to 360 degrees until crispy.
Served with Lemon Sage Aioli for dipping – recipe below.
Combine and mix well:
• 1 cup Hellmann’s Mayonnaise
• 3 leaves fresh sage finely chopped
• 1 tablespoon fresh lemon juice
• ½ teaspoon lemon zest
• ¼ teaspoon fresh cracked pepper