Good Morning Lovelies..
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| Photo: 1940 |
We had wonderful Christmas Day. Santa was very generous to MrD and myself.. and we had a lovely peaceful day together. We got to speak to our children and grandchildren across the pond. The Littles were so excited for their presents and chattered 50 to the dozen... compared to our teenage grandson who was very laid back.. tho very grateful for what he had received. Wonderful to see. and it really makes my Christmas
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| Photo: 1940 |
Now we are left with lots of leftovers that will feed us for quite a few meals.. which is not a problem... and quite the blessing. One side dish which MrD is happy we have leftover is my grandmothers recipe for Roasted Brussles sprouts. Roasting these little vegetables on a high heat takes away the bitterness and brings out a sweet nutty flavour... which makes then a favourite meal accompaniment
In an effort to make is eat our greens... Nana B had imaginative names for vegetables.. with a huge emphasis on the wee folk that lived at the bottom of her garden. Amongst other things.. Broccoli were fairy trees.. cauliflower were snow covered fairy trees.. carrots were magic eye potions... and brussels sprouts were Fairy cabbages.
So at Christmas we looked forward to Roasted Fairy Cabbages with our lunch. Nowadays there are lots of recipes for this festive side dish... but Nana kept hers simple... and to be quite honest they have stood the sands of time
2lbs Brussels Sprouts
4 slices bacon
Tbsp oil.. nana used saved bacon grease
Salt and Pepper to taste
- Preheat oven to 425F
- Trim and halve the Brussels sprouts
- Place in baking tin
- Drizzle with grease
- Toss the sprouts until coated
- Sprinkle with salt and pepper
- Top with chopped bacon
- Roast for 25-30 minutes,
- Stir half way through for even browning and prevent burning
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