In recent years brussel sprouts have moved from the boiled mush of our parents to a side dish everyone wants seconds of. This recipe from Club House is no different. With bacon and feta for salty goodness and a balsamic for a little sweet, your guests are going to be asking you for this recipe. You can even listen to TV host Gerry Dee cook his way through this recipe as you do with the new audiobook Club House® Culinary Soundscapes.
Roasted Brussels Sprouts
Prep Time: 10 min
Cook Time: 30 min
Servings: 6
Ingredients:
- 2 tablespoons (30 millilitres) oil
- 1 teaspoon (5 millilitres) Garlic Powder
- 1 teaspoon (5 millilitres) Onion Powder
- 1/2 teaspoon (2 millilitres) Sea Salt Grinder
- 1/2 teaspoon (2 millilitres) Ground Black Pepper
- 1 1/2 pounds (680 grams) Brussels sprouts, trimmed and halved
- 3 slices bacon, chopped
- 1 shallot, finely chopped
- 1/2 cup (125 millilitres) balsamic vinegar
- 1 teaspoon (5 millilitres) French’s Dijon Mustard
- 1/2 teaspoon (2 millilitres) Ground Cinnamon
- 1/2 cup (125 millilitres) dried cranberries
- 1/4 cup (60 millilitres) crumbled feta cheese (optional)
Directions:
- Preheat oven to 375°F (190°C). Mix oil, garlic and onion powder, salt and pepper in large bowl. Add Brussels sprouts, tossing to coat evenly. Spread on foil-line large baking pan sprayed with no-stick cooking spray.
- Roast 25 to 30 minutes or until sprouts are lightly browned and tender, tossing halfway through cooking.
- Meanwhile, cook bacon in medium skillet on medium-high heat, about 2 to 3 minutes. Add shallot; cook 2 minutes longer until tender and bacon is crispy. Whisk in balsamic vinegar, mustard and cinnamon; cook and stir 1 minute until slightly thickened. Stir in cranberries. Remove from heat.
- Remove Brussels sprouts from oven. Drizzle with warm balsamic drizzle, tossing to coat. Transfer to serving platter and sprinkle with crumbled Feta to serve, if desired.
