WHAT DO BOURBON AND BRUSSELS SPROUTS HAVE IN COMMON?
A Saint Patty’s day dish, of course! Well, I guess I am stretching this a little bit (or a lot), but I was thinking about something green to make, and had brussel sprouts in my fridge, and thought, why not? I know it’s not a traditional Irish dish, but I thought by adding a bourbon balsamic vinegar I could get away with it!
Brussel sprouts were never a popular vegetable in my house growing up, and my sister and I hated them! My mother would boil them until they were so soft you could mash them with a fork. That’s just what you did back then. And my sister and I would pretend to eat them, spit them out in our napkins, and then run into the powder room and throw the napkin in the trashcan. I’m sure my mother knew what we were doing, but we thought we were being pretty sneaky!
BRUSSELS SPROUTS ROASTED TO PERFECTION
There are so many ways to make brussel sprouts today, and restaurants even carry them as appetizers! You can sauté, blanch, roast, and eat them raw in salads! I LOVE roasting them in the oven, and adding whatever nuts, fruits, oils, vinegar and spices I have in my pantry and fridge. For this dish, I had apricots left from an apricot sauce I made for a pork roast, shelled pistachios I keep on hand, a bourbon balsamic vinegar from Capella’s Olive n Oil Vinegar store, and I just bought Kirkland brand turkey bacon and maple syrup at Costco! Adding my usual garlic, onion, Happy Paprika and Rosemary Salt from Hoby’s Essentials, and some fresh ginger, and this dish is a match made in heaven! Of course I had to find a way to incorporate bourbon whiskey in honor of St. Patty’s day!
TOASTING TO SAINT PATRICK WITH BRUSSEL SPROUTS AND QUIET MAN
I agree toasting Saint Patrick’s day with a Brussel Sprout dish instead of Shephard’s Pie, Corned Beef and Cabbage or Fish and Chips is a little odd, but sometimes you just have to go with what’s in front of you and wing it! And that’s just what I did!
So Saint Patty, here’s to you!
Until next time,
Let’s get cookin’, roastin’ and toastin’
Roasted Bourbon Balsamic Brussel Sprouts
- 1 9"x13" aluminum pan or glass dish
- 1 Cutting Board
- 1 Chef's Knife
- 8 ounces brussel sprouts, sliced in half (or quarters if sprouts are very large)
- ¼ cup pistachios, shelled and left whole
- ⅓ cup apricots (fresh or dried), diced
- ¼ cup red onion, diced
- ½ cup turkey bacon, chopped
- 1 tbsp garlic, minced
- 1 tsp giner, fresh You can substitute ¼ tsp of dried ginger
- 1½ tbsps maple syrup
- 1½ tbsps Bourbon balsamic vinegar You can substitute 2 tsps balsamic vinegar and 2 tsps bourbon whiskey
- 2 tbsps olive oil
- 1 tsp Happy Paprika (Hoby's Essentials Brand) You can substitute 1 tsp smoked paprika
- 1 tsp Rosemary Salt (Hoby's Essentials Brand) You can substitute 1 tsp kosher salt
- ¼ tsp black pepper
- Preheat over to 400° convection roast setting or 425° bake setting if you don't have a roast setting.
- Rinse brussel sprouts and pat dry.
- Slice brussel sprouts in half or in quarters if they are very large.
- Put brussel sprouts in aluminum pan or glass dish.
- Add remainder of ingredients, and toss with hands so that all ingredients are blended well.
- Roast or bake for about 15 minutes, tossing half way through.
- Serve as a main dish or as a side dish at lunch or dinner!