Brussel Sprouts, a side dish that will steal the show

 

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Brussel Sprouts have long been misunderstood, overlooked, and forgotten about. The last couple of years we have seen more and more people embracing brussel sprouts, and I happen to be really excited about it.
About a year and a half ago I put them on my menu in a restaurant, and it remains one of the most requested dishes there (I will include that recipe here if requested). Recently I had some brussel sprouts at home, and decided to have a little fun with them for a side dish. It was very well received, really fun to make and I can’t wait to make it again. Give this a try as a side dish the next time you’re having roasted chicken, pork chops, or pot roast for dinner.

What you will need:

1lb Brussel Sprouts, quartered

1/2 Medium onion, diced

2 Potatoes, diced

1 Tbsp Ancho chili powder

2 tsp Ground Cumin

3 Tbsp Bacon Grease (Yes I keep it when I cook bacon)

Kosher salt and black pepper to taste

Brussel Sprout “dressing” (optional, recipe included below)

 

Preheat your oven to 350 degree’s, break out your cast iron skillet, and put it on the stove over medium heat.  Once it is heated, add the bacon grease and allow it to melt.  Be careful with how high the heat is, as you do not want the grease to smoke.  Once the grease is melted, add the onions and potatoes to the skillet and let them cook for about two minutes, use a wooden spoon to stir so they cook evenly.  Now add the brussel sprouts, ancho chili powder, cumin, and season with salt and pepper.  Stir to combine everything and to make sure the seasoning is well distributed and allow to cook for another 3-5 minutes.  Give one last stir and place the skillet in the oven for 12-15 minutes to allow everything to roast together.  I do not cook this dish longer than 15 minutes in the oven because I want the brussel sprouts to still have a little bite to them.  I don’t want to cook them until they are cooked to the point of mushiness (is that a word?).  Transfer everything to a serving bowl, and toss with the “dressing” if you’re going to use it, then serve.  There will be more discussion about this dish than any other you serve that night, no matter how well the entree turns out. Enjoy

 

Brussel Sprout “Dressing”.

What you need:

1 Tbsp Dijon mustard

1Tbsp Red Wine Vinegar

1 Tbsp Honey

Kosher salt to taste

2 Tbsp Canola oil (you can also use extra virgin olive oil, or vegetable oil)

 

Combine all of the ingredients except for the oil in a bowl and whisk together.  Continue to whisk and slowly drizzle the oil in to the mixture to create a vinaigrette, or in this case a dressing for the dish.

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