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"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Brussels Sprouts Recipe

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This recipe for Brussels Sprouts is from The baumunk Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 lb. Brussels sprouts
1 tbps. olive oil
1/4 cup diced applewood smoked bacon
1/4 cup diced shallots
1/4 cup Saval Chardonnay Wine from Grovedale Winery
2 tbsp. butter
1/4 cup dried cranberries
1/4 cup toasted pine nuts
1 tbsp. thyme
1 tbsp. lemon zest
Directions:
Directions:
Pour yourself a glass of Saval Chardonnay . . .

Slice cleaned Brussels sprouts in half. Cook diced bacon until brown, add sliced Brussels sprouts and shallots, cook until roasted and caramelized. Add butter, Saval Chardonnay, cranberries, toasted pine nuts, thyme and lemon zest, cook until the pan is de-glazed and Burssels sprouts are soft all the way through, but not mushy. Drizzle with Olive oil right before serving.
Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
30
Personal Notes:
Personal Notes:
Brussels Sprouts have become a family favorite in our house . . . we now grow them each year in the garden.

 

 

 

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