4 pints of Brussels sprouts, cleaned
1 pint of pearl onions, cleaned
4 shallots, peeled and sliced thin
6 ounces of bacon strips, julienne
2 tablespoons of softened butter
Salt and pepper to taste
1 pint of pearl onions, cleaned
4 shallots, peeled and sliced thin
6 ounces of bacon strips, julienne
2 tablespoons of softened butter
Salt and pepper to taste
Pre-heat the oven to 375 degrees. In a 2-quart pot of salted boiling
water, blanch the Brussels sprouts for about 2 minutes until tender,
strain and immediately shock them in a bowl of ice water. Drain them
well and cut them in half, and set aside.
Repeat this procedure for the pearl onions, except blanch for about 1
minute. Then strain and shock them in ice water. Drain them well,
and set aside, keeping them whole.
In a mixing bowl, mix all ingredients together with softened butter,
season well with salt and pepper, then transfer the mixture to a small
2-inch deep roasting pan in a single layer.
Bake in the oven, uncovered for 25 to 30 minutes until nicely
browned, stirring every 10 minutes. Serve hot.
Serves 8 to 10 people as a side dish.
water, blanch the Brussels sprouts for about 2 minutes until tender,
strain and immediately shock them in a bowl of ice water. Drain them
well and cut them in half, and set aside.
Repeat this procedure for the pearl onions, except blanch for about 1
minute. Then strain and shock them in ice water. Drain them well,
and set aside, keeping them whole.
In a mixing bowl, mix all ingredients together with softened butter,
season well with salt and pepper, then transfer the mixture to a small
2-inch deep roasting pan in a single layer.
Bake in the oven, uncovered for 25 to 30 minutes until nicely
browned, stirring every 10 minutes. Serve hot.
Serves 8 to 10 people as a side dish.
| The Veggie Chef presents ... Caramelized Brussels Sprouts at The Fatted Café |
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