Friday, October 25, 2013

One of our favorite side dishes in our family is Roasted Brussel Sprouts with Bacon and Red Onion.  For some reason my children have always loved brussel sprouts. Even as little children they used to beg me to buy them. They would rather have these than candy and junk food. This is what my step daughter ate in the car on her way to the hospital in labour with my granddaughter. Over time we have played with the original recipe until we got it to this very simple but delicious recipe.

5 pounds of cleaned whole brussel sprouts
1 pound of Gluten Free Naturals Bacon uncooked cut in ½ inch pieces
1 red onion, chopped
2 tbsp. olive oil
Salt and pepper to taste (you do not need much salt as you already have bacon)

Clean your brussel sprouts and put them in an oven safe serving dish. Chop your bacon and onions and add them to the dish.
Toss your brussel sprouts with olive oil and season with salt and pepper if desired. Set your oven to 350 degrees and bake until the brussel sprouts and bacon are cooked, but not too soft. Roasting gives this dish a beautiful caramelized flavour. This dish can be baked early in the day and then warmed before serving. They are so good, even brussel sprout haters like them.  I have included a link to information all about brussel sprouts, nutrition, selecting, storing and cleaning instructions too.  I like to keep mine whole for roasting as this helps to keep them from over cooking.

Our dinner was served with a pumpkin pie made from a recipe on the Gluten Free Goddess Blog. It is easy to make and well worth the effort.  I like to use this blog for recipes as anything I have ever made from Karina’s site has always turned out really good. I did not make too many changes as it is already adapted to Gluten Free and lots of allergies. It is not recommended for anyone with nut allergies. Unfortunately by the time dessert came around I forgot to take any pictures.

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