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Beyond Compare Brussels Sprouts

This accompaniment combines the popular holiday flavors of corn, stuffing and Brussels sprouts in one satisfying dish.

Prep Time: 10 minutes   |    Cook Time: 40 minutes   |    Total Time: 50 minutes   |    Servings: 8

Instructions:

  • Carlini  Cooking Spray
  • 8 ½ ounces  Jiffy  Corn Muffin Mix
  • 1 cup  Season's Choice  Super Sweet Corn, thawed
  • 8 slices  Appleton Farms  Premium Sliced Bacon
  • 3 – 3 ½ pounds Brussels sprouts, trimmed and halved
  • Stonemill  Iodized Salt, to taste
  • Stonemill  Ground Black Pepper, to taste
  • ½ teaspoon ground nutmeg
  • ½ cup finely chopped onion
  • ¼ cup  Chef's Cupboard  Chicken Culinary Stock (optional)

These are Seasonal items that are only in stores for a limited time and may no longer be available.

Directions:

  1. Preheat oven to 375°. Coat a square baking dish with cooking spray. Prepare cornbread batter according to package instructions. Stir thawed corn into batter. Bake for 15 minutes or until a toothpick inserted in the center comes out clean. Let cool.
  2. Cook bacon until crisp. Reserve the bacon drippings. Crumble bacon once cool.
  3. Place Brussels sprouts on a baking sheet and toss with bacon drippings, salt, pepper and nutmeg. Roast for 15-20 minutes.
  4. Break cornbread into bite-sized pieces and place on a baking sheet. Bake for 12-15 minutes, stirring occasionally, until golden brown and crispy.
  5. Meanwhile, add onion to pan and cook over medium-high heat until caramelized.
  6. Just before serving, toss Brussels sprouts with ¾ of the crumbled bacon, caramelized onions and cornbread crumbs. If desired, use chicken stock to moisten mixture. Pour into a serving bowl and garnish with remaining crumbled bacon.

Recipe Courtesy of Chef Kates, ALDI Test Kitchen

  

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