Roasted Bacon-Coated Brussels Sprouts (with Assorted Bacon-Coated Roots)

Posted on February 10, 2012. Filed under: bacon, recipe, vegetable | Tags: , , , , , |

Sick of the bacon-on-everything trend yet? It’s gotten a bit silly, hasn’t it? It can certainly be argued that this trend directly corresponds to the recent general improvement of bacon quality (so many hardwood smoked bacons…take that Oscar Meyer!) in America. However, this trend has also resulted in people thinking it’s a good idea to give bacon lovers remarkably silly bacon-related gifts, and enthusiasts producing improperly made bacon ice creams (protip: a bit of rendered bacon fat in the mix is a good idea, but don’t mix the bacon bits into the ice cream until right before serving). This has cast a shadow of the wonderful world of bacon. Well, overexposure will do that.

But there is hope, my friends. That hope lies in another trendy tidbit of food: the once hated Brussels sprout. Everyone loves a Brussels now (almost). Properly cooked, they’re quite terrific. So why not combine the two, add some complimentary root vegetables, and toss in a maple syrup vinaigrette? I’ve conducted an experiment. Result? Success. Grand success.

Render 1/2 lb. Diced Bacon.
Separate cooked bacon from rendered fat. Save both.

Add to a large bowl:
1lb. Brussels Sprouts, quartered
1/2 lb. Yukon Gold Potatoes, cubed
1/4 lb. Carrots, cubed
1/4 lb. Parsnips, cubed

1-2 Large Shallots, quartered
Add ALL (!!!!) the reserved bacon fat to the bowl, plus salt and pepper. Mix thoroughly.

Transfer to a baking sheet, and roast in a 425F oven for 35-45 minutes. Everything should be nicely browned. Sprouts should be crunchy–not soggy.

For the Maple-Bacon Vinaigrette:
2.5 Tbs. Maple Syrup
2 Tbs. Red Wine Vinegar
1.5 Tbs. Olive Oil
2 Tsp. Dijon Mustard
Pinch Salt and Two Pinches Pepper

Toss roasted vegetables with the vinaigrette and reserved bacon bits. Add salt if necessary.

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