Monday, February 3, 2014

Caramelized Brussels Sprouts with Tomatoes & Bacon

This is my spin of a dish that is on Emeril Legasse's Delmonico restaurant menu.  He called it Caramelized Brussels Sprouts.  His has bacon, tomatoes, brussels sprouts, and manchego cheese.  Mine is a little different, but I'm sure it's just as good (ha ha).  I used a little balsamic vinegar and feta cheese.  It's a great little side dish for just about any meal!

1 lb brussels sprouts, halved
1 pint grape tomatoes, halved
1/2 lb bacon
2 cloves garlic, minced
3/4 C balsamic vinegar
Salt & pepper
2 T butter
1/2 C water
1/4 C crumbled feta cheese

Cook the bacon in a large skillet, drain, and crumble. Reserve the bacon grease.  Add the butter to the grease and put the brussels sprouts cut side down in the same skillet and cook on medium high heat until they start to brown on the bottom. Add in the garlic and grape tomatoes and cook until the tomatoes start to become tender.  Add in water and balsamic vinegar and salt and pepper to taste.  Cook and reduce the liquid until it's thickened and almost gone.  Remove from heat and stir in the bacon and the feta cheese.

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