Bariatric Surgery - My Story · Brussels Sprouts · Emeril · Kitchen Helps · Random Stuff · Uncategorized · WLS

Brussels Sprouts-Redo

I discovered some tricks with the Brussels Sprouts today and decided to share. I cooked bacon earlier for the recipe so I left some of the fat on the sheet pan. I added the Brussels Sprouts and drizzled some additional bacon fat to them. Baked for about 45 minutes at 325 degrees.

Getting them into a bowl was easy as well by using the foil as a funnel. The sauce or bacon vinegarette…well I added sherry wine, apple cider vinegar, balsamic vinegar and butter. Emeril’s recipe calls for Sherry vinegar, so I thought I would add the above? It worked!!

Sprouts, bacon then dressing….

David’s plate with the Beef Ribs (another post). This redo was really good, and I loved the one pan clean up!


Brussels Sprouts · Emeril · Recipes · Uncategorized

Bacon Vinaigrette

When David and I went to the new Emeril’s restaurant (Emeril’s Coastal Italian), he had the Brussels Sprouts.  They had this vinaigrette on them that was wonderful.

We love roasted Brussels Sprouts, and thought the addition of a vinaigrette would be good as well.  So I searched, and found Emeril’s site full of his recipes.  His recipe called for the following:

  • 6 strips thick-cut bacon, finely chopped (about 8 ounces)
  • 1 shallot, minced (about 1/3 cup)
  • 1 teaspoon minced garlic
  • 2 tablespoons Creole mustard (used Dijon)
  • 4 tablespoons sherry vinegar (used Red Wine Vinegar)
  • 1 tablespoon light brown sugar
  • Kosher salt, as needed to taste
  • 1/3 cup canola oil
  • 1 pound Brussels sprouts, trimmed and halved (we roasted them with olive oil, salt and pepper)

In a large saute pan, render the bacon until crispy. Add the shallot and garlic and cook until softened and translucent. Remove from the heat and whisk in the mustard, 3 tablespoons of the vinegar, and the brown sugar. While continuing to whisk, add the canola oil in a thin, steady stream. Season lightly with salt and remove all but 1/3 cup of the vinaigrette from the saute pan to reserve for later.

Emeril deep fries the sprouts.  Again, we roasted ours, but when they were done tossed them with the dressing.

It was bright, and tangy.  It added a depth to the sprouts that was needed.  We all loved it.


Bariatric Surgery - My Story · Brussels Sprouts · Recipes · roasted · Uncategorized · WLS

Roasted Brussels Sprouts

I love these.  Roasting the Brussels Sprouts brings a nutty flavor, and gives it a different texture (not gummy but crisp) especially when you add bacon. I trimmed up the ends, and cut them in half.  Added about one tablespoon of olive oil, and salt and pepper.  Baked at 400 degrees for about 20-25 minutes.  Chopped bacon slices (about 4), and sprinkled those on the sprouts as well. Turned or tossed once to keep from over cooking on one side.I served these with the London Broil.  Roasting really adds a sweetness to the sprouts, and bacon is always a good addition to vegetables.