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caramelized brussels sprouts

November 12, 2012

 

if there is one recipe i am known for this time of year, it is my caramelized brussels sprouts, which could be considered a dessert more than a vegetable honestly!  i generally use lots of butter and sugar and cook the sprouts until they are pretty much unrecognizable and absolutely heavenly.  i generally save these for thanksgiving day or any other special night i may be cooking for a group of people, and they used to be one of the most requested sides for our thanksgiving dinner at the catering company i worked for in cincinnati, but this past weekend i decided i wanted brussels sprouts so i decided to tweak the recipe a bit so that i wouldn’t feel guilty eating them all week for lunch 😉

 

 

for this version, i left out my beloved butter and sugar, used bacon instead of pancetta and added in some mushrooms for added texture.  i have to say, i was incredibly happy with the result and still feel like i’m eating something on the sinful side, when in fact, the only source of fat in this dish is from the bacon fat (and even then, it’s not a big bad amount).  i will definitely be making these again, and may even use this recipe for thanksgiving day instead of my traditional recipe so that i don’t feel as badly eating everything else!!

 

5 strips bacon

1/2 sweet onion, diced

3 cups brussels sprouts, cut in half

2 cups crimini mushrooms, halved or quartered depending on how big they are

1/3 cup chicken stock

1 T chopped thyme

salt & pepper

 

start by cooking the bacon in a large pan over medium heat.  when done, remove the bacon and set aside.  increase heat to medium high and add in the onion and brussels sprouts to the bacon fat and saute until the sprouts are bright green.  add in the mushrooms and saute until slight soft.  season and toss, then deglaze the pan with the chicken stock.  once you have scraped the bits off the bottom of the pan, cover the pan and turn the heat down to medium.  allow the veggies to steam for about 3 minutes, then take the lid back off and turn the heat back up to medium high.  saute until the liquid evaporates, season again with salt and pepper as necessary and enjoy!

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