{"id":140,"date":"2009-02-10T04:39:26","date_gmt":"2009-02-09T21:39:26","guid":{"rendered":"http:\/\/foodietwoshoes.com\/wordpress\/?p=140"},"modified":"2009-02-12T00:59:26","modified_gmt":"2009-02-11T17:59:26","slug":"amazing-brussels-sprouts","status":"publish","type":"post","link":"http:\/\/foodietwoshoes.com\/wordpress\/amazing-brussels-sprouts\/","title":{"rendered":"Amazing Brussels Sprouts!"},"content":{"rendered":"

I have never been a fan of Brussels sprouts. I tried and tried to like them since they are a favorite of Greg’s, but I just couldn’t acquire a taste for them. At least I couldn’t until I came across this recipe. I not only converted myself to loving these Brussels sprouts, but I also converted my mother, who absolutely hated them in the past. I have made them two or three times and can’t get tired of them.<\/p>\n

If you are looking for a great veggie side dish, look no further. These Caramelized Shallots and Brussels Sprouts with Pancetta will wow you and your guests.<\/p>\n

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Caramelized Shallots and Brussels Sprouts with Pancetta<\/strong><\/h2>\n

adapted from Cooking Light, October 2008<\/span>
\n1 1\/2 pounds Brussels sprouts, halved (I prefer to use fresh)
\ncooking spray
\n1 tbs. olive oil
\n2\/3 cups thinly sliced shallots
\n1\/2 tsp. freshly ground pepper
\n1\/4 tsp. salt
\n1 ounce finely chopped prosciutto
\n4 tsp. brown sugar
\n2 tsp. white wine vinegar<\/p>\n

Preheat oven to 400 degrees.<\/p>\n

Arrange Brussels sprouts on a cookie sheet coated with cooking spray. Drizzle with oil and toss to coat. Bake at 400 degrees for 15 minutes. Add shallots, pepper, salt, and prosciutto to pan; toss well. Bake at 400 degrees for 10 minutes. Add sugar and white wine vinegar; toss to coat. Bake an additional 10 minutes or until caramelized.<\/p>\n

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I have never been a fan of Brussels sprouts. I tried and tried to like them since they are a favorite of Greg’s, but I just couldn’t acquire a taste for them. At least I couldn’t until I came across this recipe. I not only converted myself to loving these Brussels sprouts, but I also […]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_jetpack_memberships_contains_paid_content":false,"footnotes":""},"categories":[4,7,25],"tags":[],"class_list":["post-140","post","type-post","status-publish","format-standard","hentry","category-healthful","category-side","category-vegetables"],"jetpack_featured_media_url":"","jetpack_sharing_enabled":true,"_links":{"self":[{"href":"http:\/\/foodietwoshoes.com\/wordpress\/wp-json\/wp\/v2\/posts\/140","targetHints":{"allow":["GET"]}}],"collection":[{"href":"http:\/\/foodietwoshoes.com\/wordpress\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/foodietwoshoes.com\/wordpress\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/foodietwoshoes.com\/wordpress\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"http:\/\/foodietwoshoes.com\/wordpress\/wp-json\/wp\/v2\/comments?post=140"}],"version-history":[{"count":5,"href":"http:\/\/foodietwoshoes.com\/wordpress\/wp-json\/wp\/v2\/posts\/140\/revisions"}],"predecessor-version":[{"id":156,"href":"http:\/\/foodietwoshoes.com\/wordpress\/wp-json\/wp\/v2\/posts\/140\/revisions\/156"}],"wp:attachment":[{"href":"http:\/\/foodietwoshoes.com\/wordpress\/wp-json\/wp\/v2\/media?parent=140"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/foodietwoshoes.com\/wordpress\/wp-json\/wp\/v2\/categories?post=140"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/foodietwoshoes.com\/wordpress\/wp-json\/wp\/v2\/tags?post=140"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}