YOU ASKED FOR IT
SANDRA’S ON THE PARK SLICED BRUSSELS SPROUTS
June Fay, West Bend, requested a recipe for the brussels sprouts dish served with dinner at Sandra’s on the Park, 10049 W. Forest Home Ave., Hales Corners.
Sandra Prosser, owner, sent the recipe. Sandra's on the Park is a 2-year-old family-owned business that is “like the old supper clubs but with a modern twist,” Prosser wrote. The menu offers traditional items but also meat and seafood specials and frequently new side dishes. The sliced brussels sprouts, prepared with bacon, red onions and roasted carrots with a hint of brown sugar for sweetness, have become a popular side dish, she said.
Sandra’s on the Park Sliced Brussels Sprouts
Makes 4 servings
1 cup diced carrots
3 tablespoons olive oil plus oil to roast the carrots (divided)
1⁄4 cup packed brown sugar plus additional to top the carrots (divided)
4 cups sliced brussels sprouts
1⁄2 cup chopped red onion
1⁄4 cup cooked diced bacon
Salt and pepper to taste
Preheat oven to 350 degrees.
In a medium roasting pan, toss carrots with a little olive oil and then sprinkle a little of the brown sugar on them. Roast in preheated oven 20 minutes or until al dente. Turn after 10 minutes.
Heat the 3 tablespoons olive oil in a large sauté pan and add brussels sprouts, reserved carrots and red onion and sauté' until tender, about 6 minutes.
Add remaining brown sugar and the diced bacon and cook another 3 minutes over medium heat. Add salt and pepper to taste. To request a recipe, write “You Asked for It,” Milwaukee Journal Sentinel, Box 371, Milwaukee, WI 53201-0371 or email jdemski@journalsentinel.com. Requests must include complete restaurant name, address and phone number (only businesses still in operation will be considered), as well as your name, address and phone number. (Names and addresses will be withheld upon request.) Column compiled by Joanne Kempinger Demski.