Monday, November 29, 2010

Holiday Side Dish

The Twelve Days of Christmas

Bella Brussels
Need an idea for a new side dish for your holiday dinner? Try this version of Brussels sprouts. It is tangy because of the lemon and mustard, but the addition of the nuts and Craisins makes it festive.


1 lb. of Brussels sprouts

4 slices of bacon, cut into small pieces

2/3 cup pecans, pan toasted (you can also use walnuts or almonds)

2-3 Tablespoons fresh lemon juice (1 small lemon)

Zest of 1 small lemon

2/3 cup Ocean Spray Craisins

2 Tablespoons Dijon Mustard

1 Tablespoon butter

2 Tablespoons olive oil


Trim ends of Brussels sprouts and peel away outer leaves. Wash and quarter the sprouts. Set aside. Fry bacon pieces; you want them mildly crispy. Use an ovenproof pan because you will move from the stovetop to the oven. While bacon is cooking, whisk lemon juice, lemon zest, and Dijon mustard in a small bowl. Remove bacon from pan and add olive oil to bacon grease. Add Brussels sprouts, and sauté for a few minutes, but don’t over cook. Add bacon, nuts, Craisins, lemon mixture, and butter to Brussels sprouts. Stir and place in oven for 10 minutes at 350 degrees to heat thoroughly and roast slightly.

No comments: