Friday, 15 March 2013

Roasted Bussel Sprouts


Everything is yummy cooked in bacon and onions....EVERYTHING!!

One of my New Years resolutions for 2013 was to try foods I have always claimed to not like.  I have never been a really picky eater (does being gluten free, dairy free and mostly sugar free count as picky?  I think not) but there were a few things that I tried as a child, didn't like and just stuck with. Mushrooms were one of these things and over the last few years I have slowly been introducing them into my diet.  It wasn't a flavour thing but a texture one....I always thought they had the texture of a kitchen sponge or a bug body.  The thing is I always liked the earthy flavour of them and would happily eat the beef in mushroom cream sauce pasta one restaurant job would make as a staff meal.  There was a salad at my favourite Italian restaurant - Salad Fungi - that I loved!!  Very thin ribbons of mushroom breaded and deep fried topped a pile of greens.  So why did I still claim to not like mushrooms?? In these two meals the texture aspect had been removed by either pureeing them or breading and deep frying.  I needed to get brave. The last year as been a clincher.  I have been buying mushrooms regularly and incorporating them into almost every meal....every day....period.  I got over the texture problem pretty fast. 

I have big plans in food for the coming year.  My goal is introduce offals (sooooo good for you).  I will start by letting Bob at The Beech Tree Pub make me this. I have always said that everyone would probably eat everything and enjoy it if it was prepared and cooked properly. I need to start this mind opening experience by eating it cooked properly .... I don't think I can 'do it' if I am dealing with the meat myself or if there is any possibility of screwing it up.  I want the kids open to eating these cuts (which I think over time will be some of the only affordable cuts available with any regularity) and with our already limited (and limiting) diet I really shouldn't be leaving out whole groups/cuts/possibilities because of a possible 'ick' factor.

I have taken on the very few unlikable/unknown vegetables first.  Trying to find ways I would like them.  Brussel sprouts are one.  Ocra is another. My childhood memories of brussel sprouts are of horrible mushy cabbage like fart balls and ocra small hairy bags of snot and seeds.  A challenge was presented when I found a 2 lbs bag of brussel sprouts on sale. Challenge accepted.

Roasted Brussel Sprouts                                                              Preheat oven 400
2 lbs brussel sprouts trimmed, cutting larger ones in half
8 slices of bacon (preferably all natural sugar free), cut into 1/2 inch pieces
1 medium onion, sliced
1 cup 1/4'd brown mushrooms
1 tsp dried or fresh thyme
Salt and Pepper

Toss all the ingredients in a roasting pan making sure the bacon is evenly distributed.  It is the fat rendered from the bacon that everything else is going to be cooked in.

Roast until the bacon is crisp and brussel sprouts are tender.  Eat with a roast or grilled meat.

Review: I really enjoyed this and will be making it again.  The brussel sprouts weren't mushy at all but slightly crispy.  They also got sweet during the roasting process.

Do you have a brussel sprout recipe I should try?

**I will be getting allergy tested for Clams, Oysters and Mussels soon because I have a feeling I would love them but I always been worried I was allergic after one weird experience.  Fingers crossed I'm not.

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