Brussels Sprouts - yum or yuk?

Are you a fan of Brussels Sprouts? I must admit they are a vegetable that I used to pass by in the fruit and veggie shop but a couple of years ago I came across a recipe in a blog I used to read and I thought it looked interesting so gave it a try and  was very pleased with the result. The recipe was for Roasted Brussels Sprouts, Bacon & Apples.

 Brussels sprouts are a great source of vitamin C (having more than an orange), vitamin A, vitamin K, folic acid, iron, beta carotene, fibre and magnesium and they are high in selenium which is associated with reduced risks of certain cancers. However it is not the vegetable for those on anticoagulant medication as, if you eat too many Brussels sprouts, they can counteract the effect of this medication.

Anyway, back to the recipe. It was featured on Little Pink Monster and, while I am yet to perfect this dish, it has the most fantastic taste due to the addition of red wine vinegar just before serving. Here it is:

INGREDIENTS:

• 3 slices bacon, cut into 1/2-inch pieces

• 4 pints Brussels sprouts, ends trimmed and halved

• Coarse salt and ground pepper

• 1 apple, cored and cut into 1/4-inch slices, each slice halved crosswise

• 2 teaspoons red-wine vinegar 

 METHOD

1. Preheat oven to 425F (approx. 220C) . Arrange bacon in a single layer on a large rimmed baking sheet. Bake until browned, 10 minutes. Add Brussels sprouts in a single layer; sprinkle with salt and pepper. Roast until they begin to brown, about 15 minutes.
   
   
2. Remove from oven and toss in apple. Return to oven. Roast until Brussels sprouts are browned and tender and apple has softened, 10 to 15 minutes.
   
   
3. Toss vegetables with vinegar, and serve immediately.
   
   
    
   
   
   I didn't bother about the '4 pints Brussels sprouts' as I only had about 14 in the fridge and my apple was very small so I used two.
   
   
   
   
    
   
   The first time I made this dish the bacon burnt and the Brussel sprouts were a bit too chewy so this time I cooked the bacon in a saucepan first as I already had it out to cook something else and then I added it with the apple.
   
   The next time I cook it I will boil the Brussel sprouts a little first and see if that helps with the chewiness. I would have left them to cook longer in the oven but the leaves which had come off during cooking were starting to burn. However, in spite of them being a little underdone this is a fantastic side dish as I just love the unique taste of the bacon, Brussel sprouts and apples with the red wine vinegar stirred through.
   
   Give it a try if you are partial to Brussels sprouts. It is something 'different' and I am sure will be a taste that you will love. Let me know if you do make this dish as I would be interested to know if you tweaked anything from the original recipe. It is a great winter dish and Brussels sprouts are sooooooo good for you!