Fresh Roasted Brussels Sprouts & Hardwood Smoked Bacon
Yield: 6 servings
4 cups Brussels sprouts, raw, halved
1-2 tablespoons olive oil
¼ cup yellow onion, sliced
1 tablespoon garlic, sliced thin
1-2 cups bacon, smoked, thick cut, large dice
Salt, pepper to taste
2 tablespoons real butter, unsalted
Optional garnish - 1 tablespoon parsley, chopped
Method of Preparation:
1. Preheat oven to 400 °F for convection setting, (425 °F conventional).
2. In mixing bowl, add oil and cut raw Brussels sprouts. Season with salt and pepper.
3. Place seasoned sprouts on baking sheet and bake in oven until done, about 20-40 minutes (soft yet still with good texture and crispy edges with some dark brown color). Remove from oven.
4. Place large sauté pan on medium heat and render bacon. Add a splash of olive oil to get it going, if needed. Cook until bacon is crispy and golden brown, 5-10 minutes.
5. Add onions to pan and cook until soft, 5-8 minutes.
6. Turn heat to high and add garlic and butter and cook for 1 minute.
7. Add roasted Brussels sprouts to pan and toss all together. Season to taste with salt and pepper.
For optional garnishes, add fresh chopped parsley.
Serve and enjoy!
Chef notes:
If Brussels sprouts are large, cut in quarters.
Rendering bacon means extracting the bacon fat which adds a lot of flavor to the dish.
Bon appetit! Chef Kyle Williams, Savor & Swirl
Heirloom Root Vegetable Hash
Yield: 6-10 servings
2 cups heirloom organic carrot, cubed
2 cups heirloom organic rutabaga, peeled, cubed
2 cups heirloom organic parsnip, cubed
1 cup heirloom organic turnip, cubed
2 cups heirloom organic marble potatoes, halved
3 tablespoons rosemary, fresh, de-stemmed, chopped
1 tablespoon thyme, fresh, de-stemmed, chopped
4 tablespoons extra virgin olive oil
Salt – to taste
Pepper – to taste
Optional Garnish – 1 tablespoon parsley, chopped
Method of Preparation:
1. Pre-heat oven to 400°F on convection setting (425°F conventional).
2. In mixing bowl, add oil and raw cut vegetables. Season to taste with salt and pepper.
3. Place seasoned vegetables on oiled baking sheet and bake in oven until they are caramelized and tender, about 30-60 minutes. Will be soft yet still with good texture and crispy edges with some lightly charred areas.
4. Remove from oven once finished cooking.
5. Garnish with fresh chopped parsley.
Enjoy.
Chef notes:
Buy all organic heirloom vegetables if possible.
Bon appetit!