I only learned how brussel sprouts grew a few years ago. I must have been living under a rock.
I thought they were amazing! Like a vegetable Christmas tree! HAHA!
Pre Warning I have a hard time deciding what pictures to post, so I will just overwhelm you with my favorites! Get your bib on, time to start drooling.
Ok this bad boy just got out of the oven and holy moly it is heavenly!!!!!!!!
Such deep flavors and really rich too.
After I fried up some bacon, I fried up some thin slices of baguettes to slater this wonderful dip on, let me tell you that was a great way to use up that bacon grease woah mama!
I better not make a habit of that.
I love the presentation of making a hot dip in a mini cast iron skillet. I picked this one up at a vintage shop up north, I wonder what wonderful things have been made in it.
Also look at these cute measuring spoons I picked up, I think I got them at World Market.
I love to tease my husband with my food photos while he's at work, he likes this one. But, he likes everything to be honest.
Here is what you need:
1 Pound Brussel Sprouts
3 Slices bacon
1 Tablespoon olive oil
Salt and pepper
3 Garlic cloves
1/2 Teaspoon thyme, chopped (do you have enough thyme? heehee)
1/4 Teaspoon red pepper flakes
4 oz Cream cheese, softened
1/4 Cup sour cream
1/4 Cup mayo
3/4 Cup mozzarella, shredded
1/4 Cup Parmesan, grated
1/4 Cup Romano, grated
How to make it:
Heat your oven to 400 degrees
Wash your brussel sprouts cut off the tips and cut into quarters, place on a baking sheet.
Pour 1 Tablespoon of olive oil on them, place garlic cloves on the sheet, sprinkle with salt and pepper.
Roast for 15 to 20 minutes. Keep a good eye on them, as you can see some of mine got burned.
Fry up your bacon, drain and crumble.
While the brussel sprouts are in the oven start shredding your cheeses.
Mix the cheese, mayo, sour cream, seasonings together in a bowl.
Once your sprouts are done roasting, try not to eat them all then add them to your bowl.
Mix well and place in your baking dish bake at 400 for 15 to 20 minutes, until browned.
Sprinkle with cooked bacon
And serve with a warm baguette.
Delicious I promise!
* adapted from Closet Cooking, check him out he makes great stuff!