I’ve already professed my love for Full Circle produce deliveries, and tonight I was reminded of that love.
I requested Brussels sprouts in my order last week, and tonight I found a recipe worthy of them: Roasted Brussels Sprouts with Bacon, Pecans, and Maple-Vinaigrette.
I simplified the original recipe to make it a little more Alaska-Bush-friendly.
I started by toasting some pecans in the oven for about five minutes at 400 degrees. We buy pecans in bulk at Costco and from Amazon.
Then I cut the Brussels sprouts in half, tossed them in enough olive oil to coat them, and sprinkled them with salt and pepper. They went cut-side down on a foil-lined baking sheet and into the oven at 425 degrees.
Note to readers: the big jugs of olive oil we order have always arrived safely. (Did I just jinx myself?)
After ten minutes I used some tongs to flip the Brussels sprouts over before putting them back into the oven for another ten minutes until they looked like this:
I tossed the roasted Brussels sprouts in one Tablespoon of maple syrup and two Tablespoons of some balsamic vinegar that I’ve had in the fridge forever.
I topped everything with the toasted pecans and bacon crumbles (much easier to get to Brevig Mission than traditional bacon).
Delicious. Saved from hunger and food boredom in one fell swoop.
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