Wednesday, October 22, 2008

Roasted Brusselsprouts with Potatoes & Bacon

 Another instalment in my 101in1001 challenge - this time it was to give Brussels sprouts another try. To say that I am not fond of Brussels sprouts is putting it lightly. I don't like the taste, I don't like the texture; in short - I could comfortably do without ever eating Brussels sprouts again. But, seeing as TheHusband has quite a fondness for these little buggers, I decided to give them another go. 

I set about finding a recipe that promised to maximise the taste, adapted it a wee bit (by adding apples and leaving out the onion, as I had none), and this is what ensued.

I can't say it was the best dish I've ever had, but they certainly weren't as bad as I've had them before. The roasting do seem to bring out the best in the Brussels sprouts. Whether I would make it again? Maybe, but it will mostly be for TheHusband's benefit!

(On a side-note - the warmed up left-overs the next day seemed to benefit from a spoonful of wholegrain mustard stirred through)

Roasted Brusselsprouts with Potatoes & Bacon

Serves 4 - 6 (as a side-dish)

300g brusselsprouts
750g baby potatoes, cubed
1 onion, cubed
1 big golden delicious apple, cubed
6 slices shoulder bacon, cut into 1cm strips
3 tablespoons olive oil
salt and pepper to taste
2 tablespoons butter
1 tablespoon lemon juice

1. Heat oven to 220C.
2. Cut a cross into the bottom of each Brussels sprout.
3. Combine the potatoes, Brussels sprouts, onions, apples and bacon in large bowl; toss with the oil. Sprinkle with the salt and pepper and toss again.
4. Transfer to a oven dish and roast, stirring every 15 minutes until the veggies are tender and well browned (35 to 40 min.)
5. While still warm, toss the butter and lemon juice over, until the butter has melted and all the veggies are well coated. Serve immediately.


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