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In Season: Brussels Sprouts

By JEANETTE HURT

Nov. 2017

The Ingredient: Brussels sprouts

The Recipe: Maple-roasted Brussels sprouts and bacon

The Chef: Kenneth Hardiman, executive chef of Mason Street Grill

Instead of making the same old green beans recipe for Thanksgiving dinner, why not try Brussels sprouts? Specifically, these maple-roasted beauties from Kenneth Hardiman, Mason Street Grill’s new executive chef. If you’d like to learn how to make this recipe from Hardiman himself, sign up for the monthly cooking class, Chef Series, at masonstreetgrill.com. On Nov. 11, he’ll be teaching this recipe, along with other seasonal favorites.


Ingredients:

1 pound Brussels sprouts, trimmed and cut into quarters
¼ cup extra virgin olive oil
3 tablespoons maple syrup
1 tablespoon sherry vinegar or balsamic vinegar
½ teaspoon kosher salt
½ teaspoon coarse ground black pepper
½ cup uncooked bacon slices, cut into ¼-inch strips
Shredded Parmesan or Asiago cheese (optional)
 

Directions:

Preheat oven to 350 degrees. Combine all ingredients — except for the bacon and optional cheese — in a large mixing bowl, and toss to coat evenly. Place sprouts on a sheet tray, and evenly sprinkle bacon on top of the sprouts. Place sprouts and bacon in the preheated oven and roast for 20 to 30 minutes or until fork tender. Sprinkle with cheese if so desired, and serve immediately.







 

This story ran in the Nov. 2017 issue of: