Brussels Sprouts Kabobs

Name: Brussels Sprouts Kabobs
Total time: 2700 s
Yield: 6 servings
Cuisine: American
Ingredients: 16 oz. Brussels Sprouts, washed, bottoms trimmed; 6 slices thick sliced bacon; 1/2 lg. onion; Garlic powder; Salt & pepper, to taste; Premium quality balsamic vinegar; 8 - to 10-inch long bamboo skewers

Maggie Conlon @WarsawNan

Orlando, FL

This is a good veggie side dish for a potluck or dinner party because you can do all the prep, up to putting everything on the skewers, the day before. Then you just pop the dish in the oven for the final cook when ready to serve. Plus, it's a pretty presentation and easy to handle in a buffet! Easy to adjust the number of servings because there are no precise measurements of ingredients.

#GoldenApron23

Maggie Conlon @WarsawNan

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Ingredients

45 minutes

6 servings

16 oz.Brussels Sprouts, washed, bottoms trimmed
6 slicesthick sliced bacon
1/2lg. onion
Garlic powder
Salt & pepper, to taste
Premium quality balsamic vinegar
8- to 10-inch long bamboo skewers

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Steps

45 minutes

1

Soak the skewers in hot water for at least 1 hour. Preheat oven to 350°F. Par-bake the bacon 20-25 minutes so it's still bendy.
2

Remove bacon to a plate (NO paper towels; don't want the fat blotted) and pour the bacon fat into a large skillet. Don't clean the baking dish yet; you're going to bake the kabobs in it.
3

While the bacon is par-cooking, separate the onion half into rings. Cut into large pieces as shown. Cut the larger Brussels Sprouts in half; small ones can remain whole.
4

In the large skillet with the bacon fat, very lightly brown the Brussels Sprouts, then reduce heat to low, cover, and cook for 5 minutes. Remove from skillet.
5

When cooled, build the kabobs. Start with an onion piece, followed by bacon then sprout. The bacon snakes back & forth on the skewers, so you have to work close to the sharp end of the skewers to keep the bacon in one piece.
6

Bake in preheated 375°F oven for about 15 minutes. Drizzle with balsamic vinegar and continue baking 10 more minutes. Serve hot.

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Cooksnaps

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Maggie Conlon @WarsawNan

on October 16, 2023 14:42

Orlando, FL

My 5 siblings and I were raised in the 1950s and 60s midwest by a major foodie dad who was a great cook. We all learned to cook at a young age. I love to cook for my 2 daughters, 7 grandkids, 8 great-grandkids, and extended family. My 4 year old great-grandson makes my day when he says "Nan sure is a good cooker!". :-). I'm trying to get all my favorite recipes saved here so my family and friends all have easy access to them even after I'm gone. My Cookpad collection is their inheritance, so I try to add my comments and memories to each recipe; that way they'll remember me with a smile when they use the recipes years from now. Recently I've called on my grandkids (all adults and avid cooks) to send me their own favorite recipes, with their prep photos, so we can collect everyone's favorites together in one place.