I know...you're thinking--brussel sprouts, again?! I'm sorry, but my thought is that I could keep this recipe to myself, but I think it would be a mistake to not pass on the goodness.
This is another one of those recipes that turns something healthy into something not so healthy, by again--adding bacon--but is somewhat redeemed by adding a fruit? Maybe?
Anyway, straight to the point, this recipe has everything: tart, sweet, salty, smoky and tons of umami (http://en.wikipedia.org/wiki/Umami). I can hands down guarantee you'll like it, and if not--your money back =)
Bacon Apple Brussel Sprouts
1 package bacon
1 pound brussel sprouts
1/2 tart apple, preferably gala or jazz
Orange Sesame Vinaigrette
1 tablespoon toasted sesame oil
1-2 tablespoons rice wine vinegar
1 tablespoon fish sauce (can substitute low sodium soy sauce but fish sauce is preferable)
4-6 tablespoons orange juice
zest of 1 orange
Start by preheating the oven to 400. Then, fry a package of bacon in a hot pan until crispy but not burnt.
Remove bacon to drain on a paper towel and allow it to cool and dry, with a paper towel on top as well. Throw out all but 1-2 tablespoons of the bacon fat and toss that with the brussel sprouts which you've previously cleaned and cut in half. (Refer to Lime, Honey & Sriracha Brussel Sprouts to see how to cut them)
Put the sprouts in the oven for 20 minutes, tossing after 10 minutes.
In the meantime, chop half of the apple into small pieces.
Then, blend all the vinaigrette ingredients together (whisking probably isn't good enough because the oil won't emulsify and it'll be too overpowering) and modify accordingly so it tastes delicious to you! This should be a light dressing to complement the heavy ingredients. It should look frothy and orange-y
When the sprouts are done, toss them with the crumbled bacon, apple pieces and vinaigrette. The contrast between the bitter sprouts, salty bacon and cold and sweet apples is really just fabulous--I had no leftovers. And may have licked the bowl.