Sunday, November 29, 2009

Caramelized Brussel Sprouts with Cranberries and Bacon

Hope everyone had a great Thanksgiving!

Here's my favorite dish from the holiday:

4 pounds Brussels Sprouts, cooked
6 slices Bacon, minced
1 Red Onion, diced
4 Tbsp Butter
1/4 cup Red Wine Vinegar
2 Tbsp Brown Sugar
1 cup dried Cranberries

Heat medium saute pan on medium high. Add Bacon and cook until crisp. Remove Bacon and reserve.

Add Red Onion and butter to pan and saute until translucent. Add Red Wine Vinegar and deglaze pan. Add Brown Sugar and cook until mixture has slightly reduced.

Combine Bacon, Red Wine mixture, Brussels Sprouts and Cranberries.

*Adapted from Robert Irvine


astronette said...

I love me some brussel sprouts! Yum!!!

Anonymous said...

Actually, they're called "Brussels sprouts" with an "s" at the end of "Brussels." Why? Because they were first developed in Belgium in the 18th century. Brussels is the capital of Belgium.

Therefore, the cabbage's name is written with the word "Brussels" capitalized (since it's the name of a city) but "sprouts" in lower case (since it's just a common noun).