Brussels Sprouts

Brussels Sprouts with Bacon and Chestnuts

or this:

Crispy Brussels Sprouts
Recipe courtesy Claire Robinson
Serves: 2 servings
Ingredients
4 ounces thick slab applewood smoked bacon, cut in 1/4-inch pieces
1 pound Brussels sprouts, washed, trimmed, and halved lengthwise
Kosher salt and freshly ground black pepper
1/4 cup toasted chopped walnuts
1 Granny Smith apple, peeled, cored, and sliced
Directions
Preheat oven to 400 degrees F.

In a sheet pan, lay out bacon slices. Bake for 10 minutes, until lightly browned and the fat has rendered. Remove bacon with a slotted spoon, and transfer to a paper towel lined plate. Carefully toss Brussels sprouts in the hot pan, and season with salt and pepper. Return the pan to the oven, and roast, turning once, until golden brown, about 20 minutes.

Remove from the oven, the walnuts and apples and toss to combine. Season, to taste, with salt and pepper. Transfer to a serving platter, top with the bacon, and serve warm.

or this:





1 1/2 pounds Brussels Sprouts
2 tablespoons Olive Oil
2 cloves Garlic, peeled and sliced
1 medium Onion, peeled and thinly sliced
1/4 cup Balsamic Vinegar
2 tablespoons Butter
Salt and Pepper, to taste


Trim sprouts, blanch for 5 minutes. Drain and rinse in cold water to stop cooking.

Heat a large frying pan and add the garlic, olive oil and onion. Saute until the onion becomes tender. Add the brussels sprouts. Saute a few minutes more. Add the vinegar and toss to cover sprouts. Add butter, salt & pepper. Toss until butter melts.

Source: The Frugal Gourmet Celebrates Christmas