Market District Recipes: Caramelized Brussels Sprouts & Roasted Potatoes With Apples
Be sure to try out these two delicious recipes from the Giant Eagle Market District in your home!
Caramelized Brussels Sprouts with Sherry Mushroom Sauce
Serves: 6-8
Prep Time: 5 minutes
Cook Time: 15 minutes
Ingredients:
- 2lb Brussels Sprouts
- 10 oz Cremini Mushrooms
- 8 oz Bacon, chopped
- 1 Onion, chopped
- 1 tbsp Garlic, minced
- 1/3 cup Sherry
- 3 cups Heavy cream
- Salt and pepper
Directions:
Cook the bacon in a large sauté pan over medium heat until very lightly browned. Add the onion and garlic and cook until the onion is translucent. Add the Brussels sprouts and cook until just tender. Deglaze the pan with the sherry and cook until dry. Pour the cream into the pan and cook until slightly thickened. Season the Brussels sprouts to taste with salt and pepper.
Roasted Potatoes and Apples
Makes 1-1/2- 2 cups
Prep Time 15min.
Serves 10
Cook Time 30min.
- 5 lbs. Farmers Market Idaho potatoes, cubed
- 2 tsp. salt & 1 tsp. pepper
- 2 Tbsp. Market District extra virgin olive oil
- 1 pkg. Market District smokehouse bacon, chopped
- 1 yellow onion, chopped
- Pink Lady apples, cored and cubed
- 1/2 tsp. rosemary
- 2 Tbsp. Dijon mustard
- 2 Tbsp. honey
- 2 Tbsp. red wine vinegar
1. Preheat oven to 450ºF.
2. Toss potatoes with salt, pepper and olive oil. Roast in oven until brown and cooked through.
3. Meanwhile, place bacon in a pan over medium heat and cook until crisp. Remove from the pan saving the bacon fat.
4. Place onions and apples in the pan with the bacon fat and cook over medium-high heat until browned and tender, approximately 7-8 minutes. Remove the apple mixture from the pan and place in a bowl. Reserve the bacon fat.
5. Place potatoes and bacon in the bowl with apple mixture.
6. Put rosemary in the pan with reserved bacon fat and mix. Add mustard, honey and vinegar and whisk until thoroughly combined.
7. Pour over the potato mixture and serve.
