Thanksgiving Vegetable Dish
Brussels Sprouts with Red Cabbage, Pear, Onion, Bacon, Walnuts and Dried Cherries. with Fig Balsamic Vinaigrette, Brown Sugar and garlic.
.5 lb Bacon cut into pieces
2 cloves garlic
1 lb Brussels Sprouts (cut into 4 slices)
1 small red cabbage cut into small slices
1 onion sliced
2 pears cut into small squares
¼ cup Fig Balsamic Vinegar (or 18 year Balsamic Vinegar or Cherry Balsamic Vinegar)
¼ cup or less of Brown Sugar
2T. Dijon mustard
S&P to taste
Parboil brussels sprouts or roast to the “doneness” you enjoy. Drain
Meanwhile, fry bacon in large frying pan. Remove bacon into separate bowl. Keep bacon grease.
Add garlic and fry for a few seconds to release the aroma, then add the brussels sprouts to the bacon grease and brown them up. Remove from pan.
Add a little more olive oil and butter to frying pan, add red cabbage and onions. Fry until soft and remove from pan.
Add a little butter to pan and saute pear. When done place in the bowl with all the other ingredients.
Add dried cherries, walnuts
Mix Balsamic Vinegar, brown sugar, dijon mustard and a little salt and pepper. Taste to see if you need to adjust the flavors. Pour over vegetable mixture and lightly mix to incorporate sauce.