It’s November and I’ve been putting my garden to bed.  We got, shoveled, and raked a trailer load of half composted horse manure onto the garden a couple of weeks ago, but not before picking the last of the goodies for the season.  Mainly, Brussels Sprouts.  Das husband loves them.  Me, I could take or leave them, usually, but I’ve been looking for ways to make them more palatable for the kiddos.  So, I looked around to see if I couldn’t spread my recipie making wings and fly.  I succeeded marvelously!!!  This was, in the words of das husband, a “bellringer”.  Even the kids ate it.

2 containers Brussels sprouts, trimmed and halved.  Put into casserole.

6-8 slices bacon in a hot pan, cooked.  Chop and add to casserole.

Deglaze pan with 1 onion sliced and halved, cook until all bacon remnants are out of pan, then add to casserole.

Add 1/2 cup apple cider vinegar to pan and turn down to low.  Add 1/4 cup raisins or currents and cook until 1/2 of the liquid is gone – add to casserole.

Salt & pepper to taste,

Add the following:

1 Tsp fresh thyme

1 large or 3 small apples, peeled, cored and chopped.

Cook for 30-45 minutes in oven @ 375.  Wait until Brussels are slightly brown on top layer, mix and serve.

Now, I also added provelone cheese to the top of mine, but it was entirely un-necessary, and actually detracted from the dish.  Can you imagine?  ME saying that cheese isn’t necesary? 

Here’s what it looked like.  Don’t do what I did and forget to take pictures before the ravening hordes get to it.  😉