A Brussel sprouts recipe you’ll love to dish out
Simply meaning bitter to sweet in Italian, these sprouts are absolutely the perfect accompaniment to any turkey, pork or prime rib you will be having on the table this holiday season. You may even get the kids to try them. A beautifully arranged taste of New England with Italian accents.
Brussel Sprouts Amaro a Dolce INGREDIENTS
1 (12-ounce) bag fresh Fix some Brussel Sprouts Amaro a Dolce for your next gathering. brussel sprouts (about 2 cups)
2 cups 100 percent apple juice
1-2 strips bacon, diced 1/4 teaspoon cinnamon Large pinch each ground cloves and red pepper flakes
1/2 cup apple jelly (See Note)
Dash apple cider vinegar
INSTRUCTIONS
Prepare brussel sprouts by cutting off any protruding stem and cut each head in half. Place in a large bowl with apple juice, using more if needed to completely cover. Soak at least 2 hours at room temperature. Preheat oven to 400-degrees F. Transfer brussel sprouts and juice to a large saucepan and boil 2 minutes. Immediately drain, discarding liquid; set sprouts aside. Place bacon in a large skillet over medium heat and cook until just done but not crisp. Remove from heat and discard fat. Add brussel sprouts; set aside. In a bowl, whisk together apple jelly, cloves, red pepper and vinegar. Pour into pan with brussel sprouts and toss to evenly coat. Transfer to an 8-inch pan and roast 40-50 minutes, or until browned on top. Half way through cooking, stir them well. If desired, place them under the broiler for a minute to brown even more. Remove from oven to serve immediately.
Makes 4 (1/2-cup) servings
Note: Maple syrup is a nice substitute in this recipe as well
The Yankee Chef Jim Bailey is a thirdgeneration chef, food columnist, cookbook author and food historian. Bailey lives in Maine with his wife and four children.