Thursday, March 23, 2017


Let me preface this post by saying that I am aware that I spelt brusselS sprouts wrong in my book. I will fix it. Promise. #noshame

While updating some recipes and tacking some photos in my cookbook this week, I realized I didn't have much in my recipe collection that fell under the category of "side dishes." So, in my grocery shopping pursuits this week I saw the store had some really good looking brussels sprouts, something I don't eat very often. I usually stick with my basic loves for broccoli, green beans, and asparagus. And so begins another recipe adventure...


+ 1 lb brussels sprouts
+ 2 tbsp sugar
+ 2 cups balsamic vinegar
+ 1/2 cup of bacon, cooked, chopped
+ salt & pepper


1. Cut off the stems of the brussels sprouts and remove the outside leaves that might be discoloured or rubbery. Wash. 

2. Cut the brussels sprouts in half and toss them in a bowl with a generous drizzle of EVOO and a liberal shake of salt and pepper. Spread on a baking sheet and bake at 350°C for 30-40. At the half way point, turn over the brussels sprouts so they brown on the other side. 

3. While the brussels sprouts are cooking, make the balsamic reduction. In a sauce pan, bring to a boil the balsamic vinegar, sugar, and a pinch of salt. Reduce temperature and let simmer until the vinegar has become thick and reduced by half (approximately 20 minutes). Set aside.

4. Remove brussels sprouts and add the cooked, chopped bacon. Plate and drizzle with as much balsamic reduction as your heart desires. I'm generous with my drizzles. I like a lot of that tangy goodness!

I loved the crunchy bits of bacon in this dish. I also loved the crispy leaves on the outside of the brussels sprouts from roasting them in the oven. Next time, I'll definitely roast these with some garlic (like I do when I roast all veggies - still not sure why I didn't do this in the first place. Everything is better loaded in garlic! Am I right!?) 

Cookbook is coming along nicely. I'm edging on the 30 recipes marks. Goal is to be to 40 recipes before summer vacation! I've been experimenting with techniques and flavours I experienced in Italy. I haven't written any of those recipes down yet. Once I do, I'll be sure to share one on here!

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