Long time no type! Lots of changes in my world over the past month; new job, new apartment (in less than 2 weeks!), new car, new phone, school semester finishing... It's been a little hectic! The new job has me in the car all day and traveling overnight one day a week. Getting ready to move and finishing the school semester has put quite a crunch on time. Shall I mention that I recently ran the Philadelphia Marathon?!? It was a lot of fun; good "bucket list" item to have crossed off :)
So back to the blog. I've missed you!! I am excited to finally get back into the blogging world. I love sharing good, wholesome recipes with those who place a high degree of importance on their health and taste buds. With the holiday season in full swing, I'd like to share one of my favorite "new" recipes. I say new because for me, I did not eat Brussels sprouts at this time last year. In fact, Christmas of 2010 was the first time I ever indulged on one of the most delicious vegetables I've been missing for years.
Brussels sprouts resemble tiny cabbages, and for good reason! They are a cultivar of wild cabbage grown for its edible buds, and nutrient POWERHOUSE! It is common to see them this time of year because they are a cool season crop. However, most are grown for the frozen-processed market. Lest us forget, though, that frozen vegetables rank on the same level as fresh in terms of nutritional value! Cautions, however, to any additives and/or growing environment. Also, fresh vegetables tend to roast and saute better, while frozen veggies are better for boiling/blanching, or using in soups and stews. Again, cautions to over cooking any vegetable as will lose nutrients the longer it is cooked. But I digress :)
That first recipe last Christmas was Brussels sprouts with browned butter and pecans; utterly delicious. Needless to say, I immediately starting buying the little vegetables every time I was at the supermarket. I experimented with different traditional and inventive ways to prepare them. This classic recipe was so simple and so tasty it quickly won my top vote.
Brussels Sprouts with Bacon
- 1 pound Brussels sprouts, cleaned and quartered
- 2 tbs basting oil (I used one infused with garlic and herbs)
- 6 strips of bacon
- Salt and pepper to taste*
Preheat the oven to 400 degrees
Fry the bacon in a cast iron dutch oven
Drain the fat, leaving about 1 tbs in the pan
Crumble the bacon
Toss the Brussels with the basting oil and bacon bits
*Add salt and pepper to taste (use less/no salt if your bacon is high in sodium)
Pour into cast iron dutch oven
Place in oven, uncovered, for 30-40 minutes until the Brussels are fork tender, stirring one to two times to ensure all Brussels get roasted and the fat gets mixed in
Serve hot alongside a nice duck breast, pot roast, rack of lamb, and any other delicious cut of holiday meat you serve up!