cooking in the backyard
Last night we celebrated Justin's last night of paternity leave with one of his favorite meals: pan-fried ribeye steak with mushrooms, roasted potatoes with rosemary, and brussels sprouts. Yes, brussels sprouts. Don't believe me? Try this recipe. I promise you'll become a believer.
Bacon-Balsamic Brussels Sprouts
1 lb. brussels sprouts, stem ends trimmed & loose leaves removed
1 tsp salt
2 slices thick-cut applewood smoked bacon
1 tsp balsamic vinegar
1 tsp honey
1 Tbs extra virgin olive oil
Fresh ground black pepper
Fry bacon until crisp. Chop and place in large bowl. Add balsamic vinegar, honey, and olive oil. Set aside.
In large skillet, bring 1/2 inch water to a simmer. Add 1 tsp salt and brussels sprouts. Cover and cook over medium-low heat until sprouts are just tender when pierced with a sharp knife. Uncover and increase heat to medium-high until the water has evaporated; allow sprouts to brown just slightly. Remove from heat. Add sprouts to bowl with bacon mixture and toss to combine. Season to taste with pepper.
I got the fingerling potatoes and the brussels sprouts at the Diablo Valley farmer's market at Shadelands in Walnut Creek. It was my first visit and it was a wonderful farmer's market with a huge selection of produce. It's Saturday mornings starting at 9. Check it out!