Because you asked for it, Rachel's Recipe Corner!
We recently sent out our latest issue of The AmaTerra Update, an electronic newsletter that keeps folks up on all of the exciting news from AmaTerra. Since it came out right before Thanksgiving, we had a fun idea to include a simple recipe that could be a crowd-pleaser. We enlisted the help our AmaTerra's resident foodie, accomplished chef, and senior archaeologist, Rachel Feit for a new segment we'll be included every so often called "Rachel's Recipe Corner."
Her recipe for Holiday Roasted Brussels Sprouts got some great feedback! In case you missed it, we've included it below. And if you did miss it, what are you waiting for? Sign up for The AmaTerra Update already!
Crispy fried or roasted brussels sprouts are super trendy in restaurants these days. And what’s not to like about them? On their own, brussels sprouts have a mild, slightly nutty taste that pairs well with many other flavors. This makes them great for combining them with bold sauces and spices. For Thanksgiving I like to toss them with mustard and bacon bits.
1lb brussels sprouts
2 cloves garlic, mashed
2 T olive or sunflower oil
1 t salt ¼ lb of bacon, cut into ½ inch pieces
1 T dijon mustard
1 T cream or sour cream
2 T chopped chives
Preheat the oven to 400 degrees. Pare off the ends of the sprouts and cut each one in half lengthwise. Toss the sprouts in the oil, salt and crushed garlic, making sure to coat thoroughly, and place on a sheet pan. Roast the sprouts for about 30 minute or until the leaves become brown and crispy. While the sprouts are roasting, put the bacon in a pan and fry up the pieces until they become crispy little bacon bits. Discard the bacon grease and save the bits.
Mix the mustard, cream, and chopped chives in small bowl. After the sprouts come out of the oven, and just before serving, toss them with the bacon bits and mustard-cream mixture. Serve warm.