Bacon and Cheese Brussel Sprouts

This is one of the appetizers that we had on New Years. I actually used real bacon (GASP!), instead of turkey bacon, but got rid of all the fatty pieces. The recipe said to cook the brussel sprouts in the bacon grease, but everyone knows I love oven-roasting my vegetables and that is what I did instead. I roasted my brussel sprouts for about 20 minutes, after I drizzled them with a tad of olive oil and seasoned them with salt and pepper.
I also specifically bought aged cheddar for this appetizer and the final result was a very yummy bite that included sweet, savory, salty, spicey,- basically a little bit of everything. This was really good.

Bacon and Cheese Brussels Sprouts Olyia Mimkho From Every Day with Rachael Ray November 2006 SIX SERVINGSPrep Time: 15 min Cook Time: 20 min
6 thick-cut strips bacon, stacked and quartered crosswise (24 pieces)
24 brussels sprouts, trimmed
Salt and pepper
2 teaspoons pure maple syrup
1/4 pound sharp cheddar cheese, cut into 24 small cubes

1. In a medium skillet, cook the bacon over medium heat until cooked through but not crisp, about 6 minutes; drain on paper towels.

2. Cook the brussels sprouts in the bacon fat until golden brown and tender, about 10 minutes; discard the fat. Season with salt and pepper and drizzle with the maple syrup. Serve each brussels sprout on a toothpick with a piece of bacon and a cheddar cube.


Up Next- Barley Risotto with Kale and Red Peppers