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.

Cheeseburger Sloppy Joes

Cheeseburger Sloppy Joes have all the components of a cheeseburger only in a Sloppy Joe format. Ground beef, diced onions, diced dill pickle, pickle juice, ketchup, mustard, Worcestershire sauce, salt and pepper all come together to make this delicious, easy sandwich.

Hearty enough for dinner, these cheeseburger sloppy joes are quick and easy to make, kid-friendly and delicious. They are also very budget-friendly using just a few everyday ingredients. Serve them on a toasted bun, or they even taste great on white sandwich bread!

RECIPE
Ingredients
1 lb grass-fed ground beef
1 thick slice large onion, diced
1 dill pickle spear, diced
2 tbls dill pickle juice
1/3 cup ketchup
2 tbls yellow mustard
1 tbls Worcestershire sauce
salt and pepper to taste
cheese slices (optional)

Method
In a large saucepan, brown ground beef. Add onions, and cook a few minutes, until onions begin to soften. Add all remaining ingredients, stirring well to blend.

Reduce heat to medium-low and simmer approx. 20-30 minutes, stirring occasionally, until most of the liquid is absorbed. Remove from heat, taste and adjust seasonings if needed.

Serve on toasted buns topped with a cheese slice if desired. Add a dill pickle on the side and some fries or chips for a great meal.

Recipe is easily doubled. Freezes well. Even better the next day.

Yield: 4 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.