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Categories:Viewed: 49 - Published at: 3 years ago
Ingredients
- 1-1/2 cups extra virgin olive oil
- 1-1/2 gal. Brussels sprouts, rough chiffonade
- 3 cups shallot, thinly sliced
- 1-1/2 cups dry sherry
- 1-1/2 qt. sweet potatoes, peeled, medium dice, roasted
- 3 cups OSCAR MAYER 18-22 Slice Count Raw Bacon Flat Pak, cooked, diced Rite Aid 2 For $7.00 thru 02/06
- 2-1/4 cups GREY POUPON Country Dijon Mustard
Method
- Heat oil in saute pan on high heat.
- Add sprouts; cook until some leaves start to turn brown and crisp.
- Remove from pan; set aside.
- Add shallots to same pan; saute on medium-high heat until translucent and golden brown.
- Deglaze the pan with sherry.
- Stir in sprouts, potatoes, bacon and mustard; cook on medium heat until heated through, stirring frequently.
