Roasted Shredded Brussels Sprouts

I love Brussels Sprouts! Since we try to "eat the seasons," and they are only fresh and local in the fall and winter here, I buy them quite often during that time from a local farm or farmers market and enjoy them a multitude of ways.

The other day I saw a recipe for a shredded Brussels Sprouts salad, so that got me thinking of trying to shred some to roast. I played around with a few ideas, and finally settled on this recipe.

The Brussels Sprouts cooked this way are wonderful; the little crispy edges of the sprouts and the diced onion just go so well together. Topping them with the toasted pecans and crumbled bacon just pushed it over the top and the maple balsamic vinegar adds just the right touch of sweet and tart. It's delicious!

RECIPE
Ingredients
1 lb fresh Brussels Sprouts
3 strips of bacon
1 cup pecans or walnuts, chopped medium
1 small onion, diced
2 tbsp Maple Balsamic vinegar (1 tbsp balsamic vinegar and 1 tbsp pure maple syrup)

Method
Preheat oven to 350 degrees. Whisk 1 tbsp balsamic vinegar and 1 tbsp maple syrup together to combine and set aside.

Cut bottoms and remove any blemished leaves from the fresh Brussels sprouts; shred in food processor using slicing blade.

Toast pecans or walnuts on a large rimmed baking sheet in the oven for a few minutes, or just until toasty. Remove from oven and set aside. Place the 3 strips of bacon on the baking sheet and cook until crispy; remove and drain on paper towels.

Discard all but 1 tablespoon bacon grease from baking sheet. Place the chopped onions on the baking sheet and move around with spatula to coat. Top with the shredded Brussels sprouts and stir around well. Bake 5 minutes, open oven and stir. Brussels sprouts will be turning a bright green and getting slightly browned on the edges. Continue to cook 2-3 more minutes, or until cooked through and edges are browned.

Remove from oven and spoon into a serving dish. Sprinkle with maple balsamic vinegar and toss well to coat. Top with toasted pecans and crumbled bacon. Serve immediately while hot.

Serves: 4 side dish servings

Also seen on Meal Plan Monday

Enjoy,
Mary

© Cooking with Mary and Friends Unauthorized use and/or duplication of this material without express and written permission from this blog’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Cooking with Mary and Friends with appropriate and specific direction to the original content.

Roasted Brussels Sprouts with Bacon and Onion

I grew up eating Brussels Sprouts BUT they were frozen in a package from the grocery store and my mother boiled them ... always. We never had them any other way, and we definitely never had them fresh. This is probably because that's how she learned to do it from her mother. Don't you find yourself doing that too?

Photo from Bonnie Plants

My first recollection of fresh Brussels Sprouts was when we grew them in a garden and our children were still in elementary school. And, of course, I boiled them because that's the only way I'd ever seen them prepared. Who knew about roasting them? I certainly didn't, and after all my mother always boiled them.

Fast forward now about 30 years and I discovered ROASTED Brussels Sprouts AND they were fresh AND delicious. Thank goodness someone discovered roasting them because they are so much better cooked that way. So now I roast them, FRESH, never frozen, and enjoy them so much more.

Roasted Broccoli with Onions and Bacon

Here in our house we love broccoli and have it many times; raw with dip, steamed, grilled and now roasted.

The addition of some onions, bacon crumbles and toasted pecans really brings this dish to another level, so tasty and easy for a quick weeknight side dish.

Did you know? This verdant vegetable is a powerhouse of nutrients. It's reputed to benefit digestion, the cardiovascular system and the immune system, and to have anti-inflammatory and even cancer-preventing properties. Plus, broccoli is low in sodium and calories, at about 31 calories per serving. It's also a fat-free vegetable.

Broccoli has an impressive nutritional profile. It is "high in fiber, very high in vitamin C and has potassium, B6 and vitamin A," raved Victoria Jarzabkowski, a nutritionist with the Fitness Institute of Texas at the University of Texas at Austin. "For a nonstarchy vegetable, it has a good amount of protein."

Broccoli is also packed with phytochemicals and antioxidants. Phytochemicals are chemicals in plants that are responsible for color, smell and flavor. Research shows that they have numerous healthful benefits, according to the American Institute for Cancer Research. Phytochemicals in broccoli are good for the immune system. They include glucobrassicin; carotenoids, such as zeaxanthin and beta-carotene; and kaempferol, a flavonoid. (source: Live Science)

RECIPE
Ingredients
1 large head broccoli, cut into florets
1 large onion, sliced
2 tbls. olive oil
3 strips bacon, cooked crisp and crumbled
1/3 cup chopped pecans, toasted
Salt and pepper to taste

Method
Preheat oven to 400.

In a large bowl, add broccoli and onion. Toss with olive oil and place in medium-sized baking dish. Sprinkle bacon crumbles over mixture and add salt and pepper to taste.

Bake approx. 20 minutes or until onions are translucent and beginning to brown. Toss in toasted pecans and cook 5 minutes more.

Serve immediately.

Yield:  3-4 servings

Enjoy,
Mary

© Cooking with Mary and Friends. Unauthorized use and/or duplication of this material without express and written permission from this blog’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Cooking with Mary and Friends with appropriate and specific direction to the original content.