Saturday, October 24, 2009
Fresh from the Farmer's market: Brussel Sprouts with Bacon and Onions
Here is a classic side dish that would be a hearty accompaniment to any Thanksgiving spread. Best of all, the ingredients in this dish can be sourced locally, even if you live in a cold climate like I do. Surprisingly there is still a lot of beautiful produce growing even as we enter into Winter here in Minnesota.
Today our family went up the road, to the > Midtown Farmer's Market, and for a mere 20$ came away with what felt like a steal! We bought gorgeous little Brussel sprouts, a nice pie pumpkin, two "baby" pumpkins just for fun, cilantro, big heads of garlic, Chinese broccoli, Napa cabbage, butternut squash, half a peck of apples, a cup of coffee with real whipped cream, and a delicious cashew and caramel treat for the kids (and me!).
When we got home I was hungry from looking at all the great food on the market stands and felt the need for a small feast, so I whipped up a pork shoulder roast from > Clancy's, rubbed with sage and thyme, then slowly roasted alongside apples and honey, a sweet potato gratin, and the Brussel sprouts with bacon and onion you see pictured above.
Now this isn't much of a recipe, as it's so very simple. Yet this dish will not disappoint you, even our kids happily ate it and deemed it "yummy"! Oh, and apparently Brussel sprouts are also chock full of > nutrients, especially vitamin K and C, how cool is that?
Roasted Brussel Sprouts with Bacon and Onions>
Serves 5 as a side dish
2 lbs small brussel sprouts trimmed of stems and any discolored leaves, cut in half lenghth wise
1 medium sized onion, roughly chopped
5 slices natural bacon cut into 2 inch pieces
a few glugs of extra virgin olive oil (or about 2 tbsp melted butter if you don't live in Italy and want this dish to be 100% local!)
1/2 tsp > sea salt
freshly ground pepper to taste
pre-heat oven to 375 degrees F.
mix together Brussel sprouts, onions and bacon, and oil or butter, evenly distributing bacon amongst the veggies, then top with sprinkled sea salt and pepper.
bake for about 25 minutes, until the bacon is a little crisp and the Brussel sprouts are soft and browned on top.
I am happy to have this post be apart of > Gnowfglins Tuesday Twister carnival!
I am sharing this post with > Gnowfglin's Gallery of Thanksgiving Sides carnival too!