I haven’t done a recipe review in a while and I’ve been looking around for a really good Brussel sprouts recipe. I scoured Pinterest with too many options. I then, went to my Facebook groups to see if I could find one that was bariatric friendly. So, today I was messing around on YouTube and I finally came across one that I really like.
Chef Ange is new to me but I looked over his channel and found that he makes some really good food. this is one of them. So, here is the video if you feel inclined to watch and learn exactly how he did his dish.
I made alterations, as you can tell my the title. You can find the recipe here:
The following was taken directly from the video that I linked above, you can find all of his links in the description box.
Produce & Protein
· 10-20 Brussel sprouts, trimmed and halved
· 2-3 oz bacon, cut into small pieces
· ½ onion, sliced
· 3-4 garlic cloves, finely chopped
· a few sprigs of parsley, leaves removed from stems and finely chopped
Pantry Ingredients & Seasoning
- · Olive oil
- · 1-2 tsp Chef Ange Base Seasoning (see page #)
- · salt & pepper
- · 1-2 tablespoon white wine vinegar
Preheat oven to 375F convection or 400F regular oven
- Trim Brussel sprouts and cut in half. Remove any discolored leaves and place in a large mixing bowl.
- Slice onions
- Crush and chop garlic
- Cut bacon
- Place prepped onions, garlic and bacon in small containers for stovetop assembly
- Preheat oven to 375F convection or 400F regular oven
- Toss Brussels sprouts with olive oil and base seasoning
- Arrange on baking sheet with cut side up. (Line baking sheet with silicon mat, parchment paper or aluminum foil to save on clean up)
- Place tray in oven for 20-30 minutes or until browned and loose leaves are slightly charred. (Periodically check in on the Brussels sprouts in the oven and give the pan a shake and/or turn the pan to get even browning).
- Brown bacon pieces in a frying pan over medium to medium high heat. Move pieces around in the pan to get even cooking.
- After fully cooked, remove pieces keeping rendered bacon fat in the pan.
- Reduce heat to medium and add onion slices to bacon fat and sauté until they begin to brown. (If not enough bacon fat in the pan, add a little olive oil.)
- Add garlic and sauté 1 min.
- Add heavy splash of white wine vinegar and let evaporate a little bit.
- Shut off heat and season with salt and pepper
- Return cooked bacon to the pan and sprinkle with chopped parsley
- When Brussels sprouts are done, transfer to large bowl and toss with bacon and onion mixture
My Review and Alterations
I pretty much followed everything that Chef Ange did, however, instead of using larger onions, I chopped mine. Instead of adding wine vinegar, I added soy sauce because it was what I had. I’m sure it will come out better if I had some. So, I’ll be getting some for my kitchen. I didn’t have fresh parsley, so I used parsley flakes. I made the arrangements and substitutions that I could but tried to stick to the recipe as much as possible. Since I can’t have super hard food, I did end up taking the Brussel sprouts out of the oven before the recommended time to keep them on the softer side.
I also added chicken to the end of the recipe to add more protein for me. I was able to eat a good amount of it and am really full. It was so delicious and I’m so glad that I tried it. My daughter even enjoyed it. However, unfortunately, my picky eater wasn’t swayed by the sprout. So, we will have to try something else that he will enjoy. Here is how my plate turned out.
Enjoy! And if you try this recipe, let me know what you think.
Until next time,