Caramelized Brussels Sprouts

I usually make Oven Roasted Brussels Sprouts, but I wanted to try something different this time.  Thanks to Pinterest, I found this recipe - the combination of pecans, garlic, and brown sugar might sound a bit odd, but it works.  In fact, it works so well that my vegetable hating picky eater helped himself to 3 servings.  Use the feed tube of a food processor to quickly slice the sprouts into ribbons - once you have that done, the dish is complete in less than 10 minutes.  Don't let my horrible nighttime photo scare you away - give this one a try!

Items used to make this recipe:

(affiliate links)

• mini mandolin slicer https://amzn.to/2W6N1BW

• food processor https://amzn.to/2Vzhd91

• 12-inch cast iron skillet https://amzn.to/2VBQVDl

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Caramelized Brussels Sprouts

makes 4 servings

Printable Recipe

Ingredients

• 12-14 large Brussels sprouts

• 1 tbsp olive oil

• 1 clove garlic, minced

• pinch sea salt

• 2 tablespoons brown sugar

• 1/4 cup roughly chopped pecans or walnuts, toasted

Directions

1. Using a hand held mandolin or food processor, shredded the Brussels sprout very thin..

2. In a large skillet, heat olive oil over medium-high heat and saute garlic for 30-60 seconds.

3. Add the Brussels sprouts and salt; saute for another 5-6 minutes until the sprouts are bright green and tender.

4. Add the brown sugar and pecans: stir together well and serve immediately.

adapted from Eat, Live, Run

Slow Cooker Caramelized Apples

I recently had an opportunity to make a "fruit dish" to feed a group of 40 men.  Being apple season here in apple country, I initially thought about baking pies, but to be completely honest, I didn't think the men who would be serving this meal (and none of whom are skilled in the kitchen) would be happy about having to cut 40 slices of pie.  So I searched the internet for some sort of crustless apple pie-like recipe, which led me to this one for Slow Cooker Caramel Apples on a blog called Kate from Scratch.  They're super yummy and were a big hit at the meal - thanks Kate!!

The original slow cooker recipe is listed below - my notes for multiplying the recipe and converting to cook in an 18-quart Roaster Oven will be listed below that.

Items used to make this recipe:

(affiliate links)

• pure vanilla extract https://amzn.to/3WltYjv

• slow cooker https://amzn.to/3FGtKxe

• whole nutmeg https://amzn.to/3DX1NQF

• microplane grater https://amzn.to/3sRpeEK

• my favorite apple peeler https://amzn.to/3zFVPRG

• apple corer https://amzn.to/3FHgqJg

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Slow Cooker Caramelized Apples

serves 10

Printable Recipe

Ingredients

• 8 cups diced baking apples (peeled and cored)

• 1 cup dark brown sugar

• 1 tablespoon ground cinnamon

• 4 tablespoons unsalted butter

• 1/2 teaspoon Kosher salt

• 1 dash freshly grated nutmeg

• 2 teaspoons pure vanilla extract

Directions

1. Put all the ingredient in a slow cooker and mix thoroughly.

2. Cover and cook on high until apples are tender, about 3 hours. The yummy salted-cinnamon-vanilla-caramel sauce that coats the apples will thicken slightly upon cooling. Cook uncovered for a thicker sauce.

Notes

• For my large version that will feed 40, quadruple the recipe and cook in an 18-quart electric roaster set to 300F for about 2 hours, stirring occasionally.

• I used a mix of apples - galas, golden delicious, golden supreme, and Nittany. Any apple that keeps it's shape during baking will work well.