Fall foods are vividly colored and possess unique, intense flavors. It’s almost like they are strutting their culinary-stuff, bringing to mind a plumed out peacock. Showing off set aside, apples, cranberries, squashes, kale, Brussels sprouts and the like are dense in nutrition and bursting with savor.
Veggies are divine when roasted with a drizzle of olive oil, salt and pepper, rendering them slightly crispy and caramelized. Root crops add hearty substance to pots of simmering soup. Cruciferous varieties – think kale, cabbage and broccoli – are simply meant to be paired with pasta dishes.
Being a dedicated lover of all things pasta, a recent recipe posted on Saveur.com sounded intriguing and luscious; a sweet mix of savory autumnal goodness. Who could resist when tempted with pan roasted Brussels sprouts, browned bits of apple-wood smoked bacon and tangy-tart dried cranberries? The inevitable happened, plates of pasta ended up on the dinner table. This recipe has been adapted from the original.
Pasta with Pan Roasted Brussels Sprouts, Caramelized Onions and Apple-Wood Smoked Bacon
Slightly bitter, cabbage-like Brussels sprouts are enhanced with dried cranberries, smoky bacon and richly caramelized onions.
8 oz Fettuccine
1 lb Brussels sprouts, trimmed and cut in half
1 lg onion, thinly sliced
½ lb apple-wood smoked bacon, sliced into 1” pieces
1 cup dried cranberries
½ cup Sauvignon Blanc (or other dry white wine)
4 cloves crushed garlic
Salt and pepper to taste (note: wait to add salt, as bacon adds a good amount)
- Heat large skillet over medium heat, add bacon and fry 10 to 15 minutes or until brown and crisp. Remove bacon from pan, drain on paper towels. Pour off all but 1 tablespoon of bacon drippings.
- Sauté onions in remaining fat until soft, translucent and beginning to caramelize. Add garlic, cook for 1 to 2 minutes.
- Toss Brussels sprouts and cranberries to pan, stirring with the onions, allowing them to roast in the pan approximately 8 to 10 minutes or until they start to brown. Pour in wine to deglaze skillet, forming a pan-sauce. Cover and let simmer for 5 minutes more.
- Cook pasta according to package directions. Drain and combine with the Brussels sprouts mixture. Taste for salt and add fresh cracked black pepper.