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. 😉