Recipe

Caramelized Brussels Sprouts Pearl Onions Shallots And Bacon Recipe

	Chefmeow / All my dishes 2 years, 7 months ago Very good dish to serve as a side. The tastes in these sprouts is unbelievable. Give it a try I think you will be pleasantly surprised. Prep:10m Cook:30m Servings:12	Chefmeow
	brussels sprouts vegetables sides onions shallots bacon butter herby easy impressive

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Ingredients

4 pints Brussels sprouts cleaned

1 pint pearl onions cleaned

4 shallots peeled and sliced thin

6 ounces bacon strips julienned

2 tablespoons softened butter

1 teaspoon salt

1 teaspoon freshly ground black pepper

Directions

Preheat oven to 375.

In a 2 quart pot of boiling salted water blanch sprouts for 2 minutes then strain and immediately shock in a bowl of ice water.

Drain well and cut in half then set aside.

Repeat this procedure for the pearl onions except blanch for about 1 minute then strain and shock in ice water.

Drain well and set aside keeping whole.

In a mixing bowl toss all ingredients together with softened butter then season with salt and pepper.

Transfer to a small roasting pan in a single layer.

Place in a preheated oven uncovered and roast for 30 minutes stirring every 10 minutes.

Serve hot.

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Comments

jlv1023 2 years, 7 months ago said:
Love bussel sprouts and these sound divine,
thanks
jlv1023

notyourmomma 2 years, 6 months ago said:
We roast our brussel sprouts every time and then sprinkle them with balsalmic vinegar and melted butter. Love them that way. Even converted a brussel sprouts hater to liking them once they tried them roasted. Must try this variation.

meaghanlyn 2 years, 4 months ago said:
Love the Brussel sprouts! I didn't have the pearl onions or shallots so I just used a regular rough chopped onion which also tasted great. Will definitely make this again.

sasha_sunshine 3 weeks ago said:
I made this with frozen sprouts and frozen peral onions. didn't have bacon so i used prosciutto. it was very good they said. I sprinkled parmesen cheese on mine to hide the brussel snoots.

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