Epiphany Recipes: Crispy Brussels Sprouts

This is the next in an ongoing series of tasty recipes from the parish of Epiphany.

Crispy Brussels Sprouts from Food Network's Claire Robinson

Serves 8 or 9 x 13 inch pan

Ingredients:

• 4 - 6 slices of bacon, cut into pieces
• 2 pounds Brussels sprouts, washed, trimmed and halved lengthwise
• Kosher salt and freshly ground black pepper
• 1/4 cup toasted, chopped walnuts (optional)
• 1 Granny Smith apple, cleaned, cored and sliced

Directions:

• Preheat the oven to 400 degrees F.
• In a sheet pan, lay out bacon pieces.
• Bake in oven for 10 minutes or until nicely browned and fat is rendered.
• Remove bacon with a slotted spoon, transfer to a paper towel to drain.
• Carefully toss prepared Brussels sprouts in the hot pan and season with salt and pepper.
• Return the pan to the oven, and roast, turning once until golden brown, about 20 minutes.
• Remove from the oven.
• Add walnuts, apples and toss to combine.
• Season to taste, with salt and pepper.
• Transfer to a serving platter, top with bacon and serve warm.

About the cook:

Karen Portelli is the Cook and Housekeeper for Epiphany House. She is a scratch cook for her family and friends for the past 30 years prior to accepting this position at Epiphany. She cooks for the staff and volunteers as she would for her family... feeding them a diet of fresh & healthy simple foods.