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Two Years Ago: With Love, Grandma Verna
Three Years Ago: A Big Sur sneak-away
Six Years Ago: A world apart. How South Africa is different from home.
I have been up to my neck in taxes the last few days. Uggg. Fortunately I have a weekend up in Tahoe with the family to look forward to. Each night we will be taking turns making dinner. My mom and I will be making dinner the second night, my contribution: the best Brussels sprout recipe. ever. Ground, meet gauntlet.
This recipe is one that I found on the Williams Sonoma recipe site.
Ingredients:
- 6 oz. bacon, diced. I used the bacon that Charlie made, but use the best quality bacon you can find.
- 5 shallots, minced
- 4 lb. brussels sprouts, halved lengthwise. I use the small brussels sprouts. They crisp up more nicely.
- 1 cup roughly chopped roasted and peeled
chestnuts (fresh or jarred) - 2 Tbs. chopped fresh thyme
- Salt and freshly ground pepper, to taste
Directions:
Preheat an oven to 425ºF.
In a large roasting pan or ovenproof sauté pan over medium heat, cook the bacon until crisp, 5 to 8 minutes. Add the shallots and cook until soft, about 2 minutes. Increase the heat to medium-high, add the brussels sprouts, chestnuts, thyme, salt and pepper and stir well.
Transfer the pan to the oven and roast for 15 minutes, then stir the ingredients. Continue roasting until the brussels sprouts are tender and crispy, about 10 minutes more. Transfer to a serving dish and serve immediately. Serves 6.
In a large roasting pan or ovenproof sauté pan over medium heat, cook the bacon until crisp, 5 to 8 minutes. Add the shallots and cook until soft, about 2 minutes. Increase the heat to medium-high, add the brussels sprouts, chestnuts, thyme, salt and pepper and stir well.
Transfer the pan to the oven and roast for 15 minutes, then stir the ingredients. Continue roasting until the brussels sprouts are tender and crispy, about 10 minutes more. Transfer to a serving dish and serve immediately. Serves 6.
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Comments
This looks really good and I'll try it but I really love your Mom's Brussel Sprouts regipe
(02.18.11)