Recipes / brussel sprouts
Blueberry-Balsamic Vinaigrette
1 C Balsamic vinegar, reduced to approx. ½ C of syrup
1 C Jessi’s Flaming Fruit Sauce Blueberry-Ginger
1 Tbs Brown sugar (optional)
Combine all in the pot used to reduce the vinegar, long enough to dissolve the sugar (if used). Use for salads, Brussel sprouts, asparagus, flatbreads, etc…(See individual recipes)
Blueberry-Ginger Glazed Roasted Brussel Sprouts
2 – 3 lbs of Brussel sprouts, cleaned and halved
6 strips of thick cut bacon, cooked and crumbed, reserve the bacon grease
½ C Jessi’s Blueberry Balsamic Vinaigrette
Salt & Pepper, to taste
Cook bacon off in a large baking sheet until slightly crispy. Move to paper towels. Take halved Brussel sprouts and place in the same baking sheet, coating with the bacon grease. For a healthier version, move to a new baking sheet and spray with cooking oil. Bake at 400 degrees until sprouts are slightly tender and browned on the outside. Generally about 25 minutes. I have, on occasion, turned the oven up to broil for the last couple of minutes to brown the sprouts.
Move the Brussel sprouts and bacon to a large saute` pan and coat with the vinaigrette. Stir in pan 2 – 3 minutes to ensure an even coating. Serve and enjoy!
