Brussel Sprouts Amaro a Dolce
Simply meaning bitter to sweet in Italian, these sprouts are absoltely 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. See my article about why this recipe has almost zero bitterness and how you can halt that aftertaste in every recipe using brussel sprouts. http://theyankeechef.blogspot.com/2015/12/making-wine-out-of-vinegar.html
For 4 Serving(s)
- 1 (12-ounce)bag fresh brussel sprouts(about 2 cups)
- 2 cup(s) 100% apple juice
- strips bacon, diced
- 1/4 teaspoon(s) cinnamon
- Large pinch each ground cloves and red pepper flakes
- 1/4 cup(s) apple jelly*
- Dash apple cider vinegar
Brussel Sprouts Amaro a Dolce Directions
- Prepare brussel sprouts by cuting 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
- * Maple syrup is a nice substitute in this recipe as well