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Ojai Valley Inn & Spa Brussels Sprouts

Tender yet crispy brussels sprouts and bacon are offset by the tang of pickled sweet peppers and a sprinkling of Parmesan cheese, making this a robust side dish or light dinner.
5 from 1 vote
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Prep Time: 20 minutes
Cook Time: 10 minutes
Total Time: 30 minutes
Author:Andrea

Ingredients

  • 1.5 cups Brussels Sprouts cut in half lengthwise
  • cup sweet Italian peppers cut into rings with seeds removed
  • 2 cups rice wine vinegar
  • 1 teaspoon pickling spice
  • 1 tablespoon balsamic vinegar
  • 1-2 tablespoon parmesan cheese
  • 1 strip chopped raw bacon
  • cup chopped cauliflower

Instructions

  • Heat a deep pot of oil to 350F. I used peanut oil because of its high smoke point and relative affordability. If you want to roast instead, heat your oven to 400F
  • Place the pickling spice into a sauce pot with the rice wine vinegar and bring to boil
  • Once boiling, strain the liquid over the sliced peppers and set aside to marinate
  • When the oil is heated, carefully add the sprouts, bacon and cauliflower and cook until crispy
  • Alternately, if roasting, place the sprouts, bacon and cauliflower on a roasting pan and toss in 1 tablespoon of olive oil, roast for 20-25 mins
  • Remove the fried/roasted items and place them on a paper lined plate
  • Season with salt and pepper, then move to a serving platter
  • Remove peppers from marinade and sprinkle over the sprouts
  • Drizzle with balsamic vinegar and top with parmesan cheese
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