Brussels Sprouts with Bacon Date and Orange
Brussels Sprouts with Bacon Date and Orange. Oh me oh my...this turned into a fantastic side dish. A little salty, a little bit of sweetness from our Sticky Date Candied Orange Chutney and a touch of acidity from the orange and splash of cider vinegar. I sauteed these brussels sprouts in the bacon fat but first blanched them in boiling water to soften so they wouldn't take as long to cook in the pan. Don't like brussels sprouts?? You may just not be preparing them in a way that makes them this tasty!
Brussels Sprouts with Bacon Date and Orange
Ingredients:
1 lb of Brussels Sprouts
1/3 Cup Wozz! Sticky Date Candied Orange Chutney
3 Thick pieces of Bacon
2 Tbs Olive Oil
2 Tbs Cider Vinegar
1/3 Cup Water
Salt & Pepper
Method:
Cut your brussels sprouts in half. You can leave the small ones whole but cut in half the medium to large brussels sprouts.
On the stove top bring a small to medium pot of salted water up to a rolling boil.
Cook the brussels sprouts in the boiling water for about 3 minutes and strain. Just cook enough to soften.
Cook bacon in a skillet until crispy and remove - let bacon drain on paper towel and then cut into 1 inch pieces. Leave the bacon grease in the pan and add olive oil to pan. Add brussels sprouts and sautee on medium high heat for approximately 5-6 minutes. Let the brussels sprouts get browned up and season with salt and pepper as they cook.
Turn heat down to medium, add 1/3 cup sticky date candied orange chutney to pan and 1/3 cup of water and stir in. Cook for approximately 1 minute. Add splash of cider vinegar and add your crumbled bacon pieces. Cook for another 30 seconds or more and serve warm.
Tadahhh...brussels sprouts that never tasted better!
