It may look like a sad little package shoved in the back of your freezer, but frozen spinach actually has a lot of culinary uses (and some may surprise you).
Bacon Roasted Brussels Sprouts
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- #111161
Bacon + Brussels sprouts + balsamic = brilliant. Crispy bacon make a terrific textural complement for soft roasted sprouts while a touch of fruity balsamic ties the all the flavors together.
serves/makes:
ready in:
under 30 minutes
under 30 minutes
ingredients
3 slices bacon
1 pound Brussels sprouts, cut in half lengthwise, stem removed
salt and pepper
1 clove garlic
1 tablespoon balsamic vinegar
directions
Preheat oven to 400 degrees F.
Heat an ovenproof saute pan over a medium heat. Cut bacon into strips one inch wide. Add to saute pan and cook for 6-8 minutes until bacon is crispy and fat is rendered. Transfer bacon to paper towels to drain.
Add Brussels sprouts to bacon fat in the saute pan. Toss with a bit of salt and pepper to combine. Place pan in oven and roast for about 20 minutes until tender, tossing once or twice during cooking for even browning.
While Brussels sprouts roast, mince garlic. For the last two minutes of roasting, add garlic to pan and toss with Brussels sprouts to combine.
When Brussels sprouts are tender, remove from oven. Add balsamic vinegar to the still hot pan and toss to coat the vegetable. Top Brussels sprouts with reserved bacon and serve while still warm.
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nutrition data
73 calories, 3 grams fat, 10 grams carbohydrates, 5 grams protein per serving. This recipe is low in sodium.
This Italian cheese is so versatile that it can be used in both sweet and savory recipes from cheesecakes to lasagnas.
Not to be confused with evaporated milk, sweetened condensed milk is very sweet (and very sticky) and used primarily in desserts.
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