Roasted Brussel Sprouts


This is my favorite way to cook brussel sprouts. It brings out the flavor of the sprouts without being mushy. The secret to getting perfectly roasted brussel sprouts however is to blanch them for 30 seconds before roasting. This sets the color and results in beautiful little orbs of goodness.

Roasted Brussel Sprouts w/ bacon onion jam

1 lb. of brussel sprouts (rinse and pull off outer leaves)
4 qts. of boiling water
Blanch the brussel sprouts for 30 seconds and then plunge into a bowl of ice water to set the color, let cool.
Cut large brussel sprouts in half, leave small ones whole
Put brussel sprouts onto roasting pan
Sprinkle with olive oil, salt and pepper, use your hands to get olive oil all over the sprouts and make sure they are cut side down on the pan.
Roast in 400 degree oven until golden brown.
When done put in serving bowl and mix in bacon onion jam
Can be served warm or at room temperature

Bacon Onion Jam


¾ pound slab bacon, diced into cubes
4 medium-size white or Spanish onions, peeled and diced
1 ½ teaspoons mustard seed
2 ½ tablespoons dark brown sugar
¼ cup balsamic vinegar
Kosher salt and freshly ground black pepper


Set a Dutch oven or heavy pot over medium heat, and add the bacon. Cook, stirring occasionally, until the fat is completely rendered and the bacon has started to crisp, approximately 12 to 15 minutes.
Drain all but 1 tablespoon of the fat from the pot, and add the onions, mustard seed, brown sugar, vinegar and 3 tablespoons of water. Stir to combine, then cover the pot, lower the heat and allow the mixture to cook undisturbed for 15 or 20 minutes. Remove the top, stir again and then partly cover the pot. Allow the mixture to cook until most of the liquid is gone and the onions have achieved a dark brown jamminess, approximately 60 to 70 minutes. (Add a little more water as needed.)
Taste the jam, and add salt and pepper if necessary.
Remove mixture from heat, and allow to cool slightly. Spoon the jam into a jar or bowl, then allow to cool completely. Store, covered, in the refrigerator for up to a week.

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