Wednesday, July 14, 2010
I never thought I'd be able to buy corn and Brussels sprouts at the same farmers market (well, on the same day at least), but apparently life is even more beautiful than I thought. Nothing like a 30-40 degree temperature difference within 100 miles to make for the world's best farmers markets. Variety is the spice of life, right?
Corn, Brussels Sprouts, and Bacon Hash
1 pound Brussels sprouts
4 ears of fresh corn
3-4 pieces of thick-cut bacon
Cut off the ends of 1 pound of Brussels sprouts and slice in half. Cover with olive oil, kosher salt, and freshly ground pepper. Roast at 400 degrees for 30 minutes, tossing halfway through. Meanwhile, cut the kernels off of 4 ears of fresh corn. Cut 3-4 pieces of thick-cut bacon in small slices. Place in a cold pan and cook over medium heat until crispy. Remove with a slotted spoon and place on a paper towel to drain. Leave the bacon fat in the pan. Add in the corn kernels and cook over medium heat for about 10 minutes, until lightly charred and fully cooked. Add in the cooked Brussels sprouts and bacon and toss. Cook for an additional 2 minutes until everything is reheated. Add any additional salt and pepper necessary.