Walking around open markets in a fresh, cool winter breeze, and catching a good glimpse of what is in season. Following nature is something that I always abide by, in my eating habits…
These are a few of my favourite things…
Time for the cabbage family to enter the menu: broccoli, cabbage, and especially these tiny little bite-sized sprouts, that make up for a great source in vitamin C and K, copper, omega-3 fatty acids, vitamins B1 and B6, so important to guard us from the cold and keep our energy levels high.
This recipe is easy and quick. All you need is sprouts, apples and some nice lean bacon…
Perfect side dish next to protein.
An addition to a cool and festive art de la table, equally important to the fresh flowers and your favourite tableware!
This recipe is so versatile you can even enjoy it as part of a hearty breakfast, if you combine it with scrambled eggs!
Caramelized Brussels Sprouts with Apples & Bacon
700 g Brussels sprouts, trimmed and halved
1 apple, cubed into 1 cm pieces
115 g bacon, cubed into 1 cm pieces
2 tablespoons olive oil
sea salt, flaky
2 tablespoons balsamic vinegar
1. Preheat the oven to 200℃ (400℉).
2. On the stove top, heat a large, oven-safe skillet on a medium-high temperature.
3. Brussels sprouts mixture: In a bowl toss the Brussels sprouts, apple cubes, bacon cubes, olive oil, salt and pepper.
4. Add a thin layer of olive oil to the skillet; when it shimmers, add the Brussels sprouts mixture, ensuring that most of the sprouts are cut side down in the pan. Cook without stirring until they caramelise, about 4 minutes.
5. Stir the mixture. Place the skillet in the oven.
6. Roast until the Brussels sprouts are tender, about 8 to 10 minutes.
7. Transfer to a serving dish and drizzle with balsamic vinegar and serve.
Serves 4 to 6