Honey Dijon Brussel Sprouts Over Mashed Cauliflower Recipe 435

Steps:

• Place Brussels sprouts into a saucepan filled with lightly salted water.
• Boil over medium high heat until Brussels sprouts are just tender, 8 to 10 minutes; drain.
• Mix butter, honey, Dijon mustard, dill weed, and onion powder in a large bowl.
• Toss Brussels sprouts in mustard mixture to coat.

Steps:

• In a large skillet, cook bacon over medium heat until crisp, stirring occasionally. Remove with a slotted spoon; drain on paper towels. Discard drippings, reserving 1 tablespoon. , In a large bowl, mix the garlic, oil, butter, salt, pepper and reserved drippings. Add Brussels sprouts and cauliflower; toss to coat. Transfer to 2 greased 15x10x1-in. baking pans., Bake at 400° for 20-25 minutes. Sprinkle each pan with 2 tablespoons cheese. Bake 5 minutes longer or until vegetables are tender. Sprinkle with bacon and, if desired, additional cheese.

Steps:

• In a large stockpot, bring salted water to a boil. Place cauliflower in pot and cook for ten minutes. Drain really really well. Place cooked cauliflower in a food processor (or hand mash) and add cream and olive oil. Process until fairly smooth. If it needs more liquid, add cream or milk. Add salt and pepper to taste. Set aside. Heat oven to 400º. Place sprouts on a cookie sheet. Drizzle with olive oil. Add salt and pepper. Roll them around so they are coated well. Roast until they are slightly browned and crisp. Set aside. In a large saute pan, brown pancetta over medium high heat. Add leeks and onion and cook for several more minutes. Add mustard and honey and stir to coat. Add salt and pepper to taste. Place mashed cauliflower on a large plate. Place brussels sprouts over top. Sprinkle red pepper and parsley over top and serve. Serves 4-6.