Tuesday, February 19, 2008

By Special Request

My sister requested this recipe:

Brussels Sprouts


2 slices Bacon
1 c. Baby Carrots cut in half longways
1/2 c. Slivered Almonds
3 tbsp. Brown Sugar
2. c Brussels sprouts cut in half (so the stem is severed)

Fry bacon until crispy. Remove from pan.
Place sprouts and carrots face down in pan.
Don't touch for about 5 minutes or until golden brown.

Toss in a handful of slivered almonds, some salt and pepper,
Mix cider and brown sugar together.
Pour over the sprouts and immediately cover with lid
Let this steam until they are tender

Remove veges from pan.
Add 1/4 c. water to frying pan- allow to cook at
high heat until liquid in pan is syrupy.
Pour syrup over veges, crumble the bacon and


ArEn said...

Thanks, Marn. I'm going to make this soon.

P.S. I'm cracking up about "severed". It's like saying, "slaughter" some onions.

ArEn said...

How come your carrots look julienned?

MLB said...

Because I was out of baby carrots

Bob said...

Can we please have some corn??

Kathleen said...

is there nothing you can't do marni?
you are so talented...