Beyond-Compare Brussels Sprouts

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

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

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 Essentials Iodized Salt, to taste

Stonemill Essentials 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.


Prep Time:
10 minutes

Cook Time:
40 minutes

Total Time:
50 minutes


Servings:
8