For just $25 you can stay connected with Ohio food and farm stories while supporting local foods and community outreach. Published in the January/February 2016 issue of Our Ohio. Stay connected with and support great food and farm stories like this by becoming an Our Ohio Supporter. Recipe courtesy of Lorrain Scarfia, culinary student at Cuyahoga County Community College. Add the roasted sprouts, bacon mixture, cranberries and cheese to the hazelnuts and toss well. Cook, stirring often, until the bacon drippings and syrup begin to thicken, about 10 minutes. Toss until just beginning to wilt but still green, about 3 minutes. Transfer to a large bowl.Ĭook and stir the bacon in the same skillet over medium heat until crisp, about 10 minutes. Cook butter in large skillet over medium heat until just beginning to brown. 09 of 12 Warm Brussels Sprout, Bacon and Spinach Salad View Recipe pelicangal 'The warm bacon dressing makes this Brussels sprouts and spinach salad very tasty,' recipe creator Barrett says. Mandarin oranges, strawberries, and dried cranberries add a tart-sweet flavor. Roast in the oven until sprouts are tender, about 12 to 15 minutes.Ĭook and stir the hazelnuts in a dry skillet over medium-low heat until lightly toasted, about 5 minutes. Step 1 With food processor on, drop Brussels sprouts through the food chute of food processor fitted with the slicer attachment. Brussels sprouts, kale, and cabbage form the base of this healthy salad. This savory Brussels Sprouts Salad is a wholesome and delicious combination of chopped bacon, balsamic vinaigrette, and pomegranate seeds. Toss the Brussels sprouts with olive oil, salt and pepper.
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