Thanks to a special request, we've added another veggie to the Christmas Dinner Tradition. While the Creamed Spinach from The House of Prime Rib is always delicious, Brussel Sprouts seem like a very appropriate addition and adds just the right amount of crispy and tasty - and who can object to the recipe from Ruth's Chris, even if you aren't normally a fan of these tasty orbs?
ROASTED BRUSSEL
SPROUTS
Ruth Chris Steak House
Copycat Recipe
Serves 2-3
1 lb. fresh Brussels Sprouts (not frozen)
1 Tbsp. vegetable oil
3-4 slices of applewood smoked bacon, cut into ½
inch pieces
1 ½ tsp. apple cider vinegar
1 ½ Tbsp. maple syrup
½ tsp. salt, plus more as needed
ground black pepper for seasoning
Bring a medium-sized pot of water to a boil and
salt generously. Trim the bottom end of Brussels sprouts, and pull off the
outer dark leaves. Halve through the core. Add Brussels sprouts to boiling
water and cook, uncovered, until tender - about 7 minutes. While Brussels
sprouts are boiling, add the oil and bacon to a large skillet (I prefer cast
iron), and cook over medium heat, stirring occasionally until the bacon is
crispy. When Brussels sprouts are tender, drain and rinse under cold running
water. Remove the bacon with a slotted spoon and set aside.
Increase heat to medium high. Add the Brussels
sprouts to the skillet and cook, stirring occasionally, for 5 minutes. After
five minutes, sprouts will start to brown a little. Add apple cider vinegar and
stir. Cook an additional 4 minutes. After 4 minutes, add maple syrup. Continue
stirring until edges of sprouts are brown and crispy (about 2-3 additional
minutes.) Add bacon. Salt and pepper to taste. Serve immediately. If you have to cover, reheat so everything crisps
up.
