Addition to the Christmas Dinner Tradition

 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.