Monday, September 3, 2012

Roasted Brussels Sprout

 (adapted from  serves 4

3 slices of quality bacon, diced
1 teaspoon butter (optional)
1/2 medium onion, quartered and thinly sliced
1 or 2 garlic cloves
1 lb Brussels sprouts, trimmed and halved
1/2 teaspoon fresh thyme
1/2 cup reduced-sodium chicken broth
1/2 cup whipping cream
1/8 teaspoon ground nutmeg
1/4 cup parmesan cheese, cheese-finely shredded
1/8 teaspoon salt
1/16 teaspoon pepper

Preheat oven to 350°F.
Lightly coat an oven proof baking dish with spray or butter

In a 12" skillet cook bacon till crispy, then remove with slotted spoon and place on paper towel. Cook onion and garlic in the bacon fat over medium heat for 3 minutes or until softened (you can add the optional butter too)

Stir in brussels sprouts and thyme.
Cook for a few minutes to let onions and brussels brown.
Add broth, bring to a boil.
Cook, stirring occasionally for 3-4 minutes or until broth is nearly evaporated.
Add whipping cream and nutmeg.
Cook for 4 minutes, or until mixture begins to thicken.  Add the bacon back in too at this point
Transfer to a prepared baking dish.
Stir in half of the cheese, all of the salt and pepper. Sprinkle the remaining cheese over the top.

Bake uncovered for 20-25 minutes or until brussels sprouts are tender and golden :)