WHAT?? Vegetables in a Dutch Oven?? Before you declare sacrilege or desecration, you gotta try these.
Ingredients:
Preparation:
Wash and trim the brussels sprouts. Cut larger sprouts in half. In a 10-inch dutch oven, fry the bacon over a full spread of briquettes until crisp. Pour off excess bacon grease. Combine the olive oil, syrup, and mustard. Add the sprouts to the bacon, pour the syrup mixture over the sprouts and stir. Cover and roast with 12 briquettes bottom heat and 15 briquettes top heat for 20 minutes or until the sprouts are crisp-tender.
Makes 4-6 side dish servings.
Ingredients:
- 1/2 lb bacon cut into 1/2-inch pieces
- 1 1/2 lbs brussels sprouts
- 2 Tbsp extra virgin olive oil
- 2 Tbsp maple syrup
- 2 Tbsp dijon mustard
Preparation:
Wash and trim the brussels sprouts. Cut larger sprouts in half. In a 10-inch dutch oven, fry the bacon over a full spread of briquettes until crisp. Pour off excess bacon grease. Combine the olive oil, syrup, and mustard. Add the sprouts to the bacon, pour the syrup mixture over the sprouts and stir. Cover and roast with 12 briquettes bottom heat and 15 briquettes top heat for 20 minutes or until the sprouts are crisp-tender.
Makes 4-6 side dish servings.
Last edit: April 30, 2018 at 9:33 PM by DeShawn