Roasted Brussels Sprouts with Bourbon Bacon and Currant Marmalade
INGREDIENTS
  • 4 slices hickory-smoked bacon, chopped
  • 5 1/2 cups thinly sliced sweet onion
  • 1/2 cup sugar
  • 1/4 cup apple cider vinegar
  • 4 TBS Bourbon
  • 2 TBS dried currants, roughly chopped
  • 1 tsp thyme
  • Salt and Pepper to taste
  • 1 1/2 lbs Brussels sprouts, ends and yellow leaves removed, halved
  • 3 TBS olive oil

Roasted Brussels Sprouts with Bourbon Bacon and Currant Marmalade

Perfect pairing for: Bordeaux

When you are in the mood for a savory and sweet dish with just the right crunch, head for these Roasted Brussels Sprouts! The bacon, caramelized onions and currants combine for a real treat for the taste buds. The crowning touch for this dish is a hearty glass of Rock Star Red, our bold blend of Cabernet Sauvignon and Syrah.

DIRECTIONS:

Brussels Sprouts:

-Preheat oven to 400 degrees F.

-Toss sprouts in a bowl with the olive oil. Pour them on a sheet pan and roast for 35 to 40 minutes, until crisp on the outside and tender on the inside. Shake the pan from time to time to brown the sprouts evenly.

 

Marmalade:

-Soak currants in the bourbon for at least 30 minutes.

-Cook chopped bacon in a large skillet over medium-high heat for 6 to 8 minutes or until crisp; remove bacon, and drain on paper towels. Leave 2 TBS drippings in the skillet.

-Add onion to skillet and cook over medium heat, stirring often, for 15 minutes or until onions are caramel colored. Add sugar and continue stirring until dissolved.

-Mix vinegar and thyme, stirring consistently. Add bourbon and currants, continuing to stir for 5 minutes until the liquid is the consistency of syrup.

-Mix in Bacon, stirring occasionally for 15 minutes or until thickened to a consistency of thin marmalade.

-Toss sprouts with the marmalade and serve.

Enjoy with our bold and sturdy Rock Star Red.
INGREDIENTS
  • 4 slices hickory-smoked bacon, chopped
  • 5 1/2 cups thinly sliced sweet onion
  • 1/2 cup sugar
  • 1/4 cup apple cider vinegar
  • 4 TBS Bourbon
  • 2 TBS dried currants, roughly chopped
  • 1 tsp thyme
  • Salt and Pepper to taste
  • 1 1/2 lbs Brussels sprouts, ends and yellow leaves removed, halved
  • 3 TBS olive oil