Crispy Brussels Sprout & Bacon Flatbreads

Name: Crispy Brussels Sprout & Bacon Flatbreads with Balsamic Glazed Onion & Rosemary
Yield: 2 servings
Ingredients: 1 tsp Rosemary; 4 oz Bacon; 1 Onion; 2 Bread; 5 tsp Balsamic Vinegar; 8 tbsp Cream Cheese; 8 oz Brussels Sprouts; 2 tsp Granulated Sugar, tsp; 1 tsp Cooking Oil, tsp; tsp Salt, tsp; tsp Black Pepper, tsp

with Balsamic Glazed Onion & Rosemary

By Recipe0 System

We’ve got your new favorite flatbread toppings coming in hot, so move over, sausage and peppers! You’ll slather golden flatbreads with tangy cream cheese, then layer on a tantalizing combination of Brussels sprouts sautéed in bacon fat and rosemary-infused caramelized onion with balsamic vinegar. Sprinkle the flatbreads with crisp, smoky bacon just before serving, and boom! Pizza night just got a mean green upgrade.

Main Course

Difficulty: medium
Rating: No ratings yet

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Ingredients

Servings

1 tsp Rosemary
4 oz Bacon
1 Onion
2 Bread
5 tsp Balsamic Vinegar
8 tbsp Cream Cheese
8 oz Brussels Sprouts
2 tsp Granulated Sugar, tsp
1 tsp Cooking Oil, tsp
tsp Salt, tsp
tsp Black Pepper, tsp

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Original Source

www.hellofresh.com

Instructions

7 steps

1

Adjust rack to top position (top and middle positions for 4 servings) and preheat oven to 450 degrees. Bring cream cheese to room temperature. Wash and dry produce.

Trim and halve Brussels sprouts lengthwise. Lay flat and thinly slice crosswise into shreds. Halve, peel, and thinly slice onion.
2

Heat a large dry pan over medium-high heat. Add bacon*; cook, turning occasionally and adjusting heat if browning too quickly, until crispy, 6-10 minutes. Turn off heat; transfer to a paper-towel-lined plate. Once cool enough to handle, roughly chop.
3

Return pan used for bacon to medium-high heat; add Brussels sprouts in a single layer. Cook, undisturbed, until edges are dark brown, 1-2 minutes. Stir and season with salt and pepper.

Continue to cook, stirring occasionally, until Brussels sprouts begin to wilt, 3-5 minutes. Turn off heat; transfer to a plate (arrange in a single layer to help them cool faster!). Wipe out pan.
4

Heat a drizzle of oil in same pan over medium-high heat. Add half the rosemary (all for 4 servings); cook, stirring, until fragrant, 10 seconds. Add onion and season with salt and pepper. Cook, stirring, until softened and lightly browned, 5-6 minutes.

Add vinegar, 1⁄3 cup water, and 2 tsp sugar (4 tsp for 4); cook, stirring, until onion is caramelized and jammy, 3-4 minutes, adding splashes of water if necessary to prevent burning.

Stir in wilted Brussels sprouts; taste and season with salt and pepper.
5

Place flatbreads upside down (dimpled sides down) on a baking sheet; toast on top rack until flatbreads are golden brown, 1-2 minutes. (For 4 servings, divide flatbreads between two sheets; toast on top and middle racks, swapping rack positions halfway through toasting.) TIP: Line the baking sheet with foil first for easy cleanup!
6

Once flatbreads are toasted, flip over (dimpled sides up) and evenly spread with cream cheese. Top with Brussels sprout mixture and chopped bacon.

Return flatbreads to oven; bake until flatbread edges are golden brown, 5-6 minutes. (Watch carefully so flatbreads don’t burn!)
7

Slice flatbreads into quarters. Divide between plates and serve.

Bacon is fully cooked when internal temperature reaches 145°.

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