I’m back! Did you miss me? I missed you guys! But I have to say vacation is a good thing. Something that should happen more often in a person’s life. Don’t you agree? Please say you do! I know one thing I needed a break from my normal everyday life….which really means I needed a break from WORK! I can’t tell you how great it was to not scramble in the mornings to get two little girls ready for school, along with myself, and out the door in time to get to school and work on-time. Instead we slept until we wanted and we did a whole bunch of fun things. We headed to Atlanta to visit my mom and the hubby joined us later in the week. We had a great time…I’ll recap a few of our adventures on the random page so I don’t completely bore you here. So if you are interested jump on over to the random side of the blog this week where I hope to post a few pictures from our vacation. Like I said, I hope. I have high expectations for myself as I have been a very bad blogger lately with posts. I promise it’s only because I’ve taken on something else on the side which I promise will hopefully be something some of you will like. And no it’s not a cookbook but that would totally rock if that was true….a girl can dream! Hopefully I’ll be able to share what I’m doing in the months ahead.
Let’s talk food! Sound good? So I’ve been a little obsessed with brussel sprouts lately. Now this is not normal and I have to honestly say that I didn’t really like brussel sprouts until around November of last year. My mom hates brussels sprouts so they were never made in my house growing up and since my mom didn’t like them I just assumed they were bad, after all mom’s know best right? Wrong! In this case my mom is not right because brussel sprouts pretty much rock in my book these days. Even more so because my local market carries organic/local brussel sprouts and they are simply delicious! Yes, they are a bit on the pricy side but totally worth it. On the way home from the airport we made a quick stop so I could pick up a few things and they happen to have some fresh brussels sprouts that arrived that morning. It was nice to be back in sunny Florida but I think the brussel sprouts made me happier. Sunday I whipped up a brussel sprout hash of some sort with some of my other favorites….bacon, apple, and sweet potato. I actually made this into my breakfast, but you can serve it as a side dish…or anything for that matter. I actually had some leftovers for my lunch today! No matter how you choose to eat it…enjoy!
Roasted Brussel Sprout, Bacon, Sweet Potato and Apple Hash
3 slices nitrate-free bacon
1 bushel of Brussel sprouts (about 1 pound), ends cut off and cut into 4 pieces
1 medium sweet potato, diced
1 apple, diced (I used a fuji apple)
sea salt and fresh ground pepper
Preheat oven to 400 degrees.
In a large cast iron oven proof skillet, cook bacon slices over medium-high heat. Once bacon is cooked set aside, reserving bacon grease.
In skillet still over medium-high heat (with bacon grease) cook sweet potato for 5 minutes. Then transfer skillet to preheated oven and roast for about 10 minutes. Then add prepared brussel sprouts and apple to skillet and place back in oven and roast for an additional 20 – 25 minutes until brussel sprouts are slightly golden. Make sure not to overcook. In the last minute, dice bacon and stir into hash. Season with salt and pepper.
Serve immediately on it’s own or along the side of a main dish.