 | A light honey-Dijon glaze coats tender-crisp Ontario Brussels Sprouts and Carrots. Crisp bacon, tender onion and a thin layer of melted cheese put the finishing touches on this hearty side dish. |
Preparation Time: 20 minutes
Cooking Time: 20 minutes
Serves 4 to 6
1-1/2 lb (750 g) Ontario Brussels Sprouts
2 medium Ontario Carrots
3 strips side bacon
1 small Ontario Onion, chopped
1/4 tsp (1 mL) hot pepper flakes (optional)
2 tbsp (25 mL) Ontario Honey
1 tsp (5 mL) Dijon mustard
1/4 tsp (1 mL) each salt and pepper
1/2 cup (125 mL) shredded Ontario Swiss or Mozzarella Cheese
Trim Brussels sprouts; cut X in base of each. Cut carrots into 1-inch (2.5 cm) pieces. In saucepan of simmering salted water, cook Brussels sprouts and carrots for 3 minutes or until desired tenderness. Drain well and set aside.
In large ovenproof skillet, cook bacon over medium heat until crisp. Remove to paper towel-lined plate.
Drain all but 1 tbsp (15 mL) fat from skillet. To skillet, add onion, and hot pepper flakes (if using); cook over medium-low heat, stirring frequently, for 5 minutes or until softened but not browned. Stir in honey, mustard, salt and pepper. Add reserved Brussels sprouts and carrots; toss to coat well. Chop reserved bacon; sprinkle over top. Sprinkle with cheese. Bake on middle rack of 400°F (200°C) oven for 3 minutes or until cheese is melted.
Tip: If skillet handle is not heat resistant, wrap in foil.
Recipe and photo courtesy of Foodland Ontario
Cooking Time: 20 minutes
Serves 4 to 6
1-1/2 lb (750 g) Ontario Brussels Sprouts
2 medium Ontario Carrots
3 strips side bacon
1 small Ontario Onion, chopped
1/4 tsp (1 mL) hot pepper flakes (optional)
2 tbsp (25 mL) Ontario Honey
1 tsp (5 mL) Dijon mustard
1/4 tsp (1 mL) each salt and pepper
1/2 cup (125 mL) shredded Ontario Swiss or Mozzarella Cheese
Trim Brussels sprouts; cut X in base of each. Cut carrots into 1-inch (2.5 cm) pieces. In saucepan of simmering salted water, cook Brussels sprouts and carrots for 3 minutes or until desired tenderness. Drain well and set aside.
In large ovenproof skillet, cook bacon over medium heat until crisp. Remove to paper towel-lined plate.
Drain all but 1 tbsp (15 mL) fat from skillet. To skillet, add onion, and hot pepper flakes (if using); cook over medium-low heat, stirring frequently, for 5 minutes or until softened but not browned. Stir in honey, mustard, salt and pepper. Add reserved Brussels sprouts and carrots; toss to coat well. Chop reserved bacon; sprinkle over top. Sprinkle with cheese. Bake on middle rack of 400°F (200°C) oven for 3 minutes or until cheese is melted.
Tip: If skillet handle is not heat resistant, wrap in foil.
Recipe and photo courtesy of Foodland Ontario
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