As summer is creeping back in, we’re looking for easier dinners. You know, one’s that don’t require tons of steps, or a million dishes. We want something that has lots of flavor, but is simple and tasty. And since it’s still that transition between spring and summer, we figured it’s not overly hot just yet, and turning on an oven is doable.
One beautiful Sunday afternoon, as we were wanting a lighter dinner- so we threw together some bacon and brussels sprouts. We paired it up with a focaccia bread, and we had an easy meal. I had made the dough from scratch earlier in the day, but you can always use a fresh baguette, or make something else.
What’s everyone’s preference for summer meals? Would love to hear some new ideas!
Balsamic Brussels Sprouts with Bacon & Green Apple
Fifth Floor Kitchen original
1 lb bacon
1 1/2 lb brussels sprouts
1 green apple, cored & chopped into 1 inch cubes
1/2 tsp salt
1/4 tsp pepper
1 tsp crushed red pepper (optional)
1-3 tsp Balsamic Vinegar
Cook the bacon strips in a hot skillet until they are crispy. Allow the bacon to cool, then chop into smaller pieces.
Preheat the oven to 420ºF.
Then on a cookie sheet, spread out the brussels sprouts, cooked bacon, apple, salt, pepper, red pepper. Over everything pour the cooled bacon fat. Bake for 20-25 minutes, or until the brussels sprouts are cooked to your liking (shorter time, they will cruchier).
Once the brussels sprouts are out out of the oven, divide it up on plates. Then sprinkle a little (about a tsp) of balsamic over each plate.