Friends, foodies, and followers, I apologize for the blogging hiatus! Life has been chaotic to put it lightly. Of course there was Thanksgiving (and the food part of it was a little less emphatic this year due to a dear man in my life’s passing). Then, there was my graduation from UT, and now…my first “grown up” job teaching thirty 5th graders! Ahh! Hmm…grown up…This term, along with “the real world” definitely evokes varying emotions. Of course there are waves of excitement. Lingering sorrow. Fulfillment. And, well, I would be kidding myself if I didn’t mention anxiety. I think all of this is natural with a huge transition. I know it won’t always be easy, but such is life! Whatever happens is all part of the Lord’s plans for me. Ready or not, here I come…
Oh, wait. I’m supposed to talk about brussels sprouts, aren’t I? I actually think brussels sprouts align quite nicely with the theme of growing up. Grown ups eat their brussels sprouts, right? Well, maybe not…unless they are these brussels sprouts.
These brussels sprouts are an ambrosial combination of creamy, tangy goat cheese, sweet caramelized onions, salty bacon, and of course they’re pretty healthy, too. Better said, and in even more sophisticated diction, these aint yo mama’s brussels sprouts. ¡Buen provecho!
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- 1 lb brussels sprouts, washed, stems trimmed
- 2 Tbs pure maple syrup
- 3 Tbs dijon mustard
- 1 Tbs olive oil
- ½ tsp sea salt
- ½ tsp black pepper
- 1 whole onion, caramelized (recipe follows)
- 4 oz goat cheese/chevre*
- 3 strips bacon (not pictured)*
- Heat oven to 375 F. Blanch the brussels sprouts by plunging them into boiling water for about 6 minutes. Drain and let cool.
- Arrange washed brussels sprouts on a baking sheet lined with foil. Whisk together maple syrup, mustard, olive oil, salt, and pepper. Pour over brussels sprouts and mix together with your hands. (You know making a mess is half the fun...) Scooch them aside to make room for the bacon.
- Bake brussels sprouts and bacon at 375 for 20 minutes. Once out of the oven, remove bacon and set aside on a separate plate.
- Then, carefully loosen all sides of foil to pick up sprouts and toss into a serving dish, bacon grease and all. Let them cool just a bit and then crumble goat cheese and bacon on top.
- Add caramelized onions (optional!) and serve warm.
- 1 onion, thinly sliced
- 1 tablespoon butter
- Slice 1 onion thinly. Heat 1 Tbs butter over medium low heat. Add onion and stir occasionally for about 40 minutes.
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