Roasted Brussels Sprouts And Bacon Crostini

  1. Brussels sprouts are another staple during this time of year. Start by slicing these little cabbage-like sprouts in half, toss them in a bowl with a good drizzle of olive oil and season them with salt and pepper. If your Brussels sprouts are especially large, slice them into quarters.
  2. Preheat the KitchenAid(R) 12" Convection Digital Countertop Oven to 400u0b0F with the rack placed on the middle setting (number 2). Scatter the Brussels sprouts on the 12" non-stick multipurpose pan and roast for about 15 minutes or until the sprouts are crispy and fork tender.
  3. As the Brussels sprouts roast, whisk together about 3 tablespoons sherry vinegar and 2 tablespoons honey in a large bowl. When the Brussels sprouts are crispy and golden, add them to the bowl and toss, coating them evenly with the light dressing. Let the Brussels sprouts rest while you tend to the toast.
  4. Slice your baguette into 1/4 inch thick rounds, and brush with olive oil. Place it in the countertop oven to toast for about 10 minutes, or until golden. After you've toasted the bread, place 2 slices of bacon on the 12" non-stick multipurpose pan and bake it in the Countertop Oven for about 15 minutes, or until crisp.
  5. To assemble the crostini, take some good quality cheese - I used brie, but feel free to use what you have on hand - and spread it on the toasted bread. Layer a piece of bacon on top, then top with the roasted Brussels sprouts. Sprinkle with some pomegranate seeds, and transfer to a serving platter.
  6. Preheat the KitchenAid(R) 12" Convection Digital Countertop Oven to 400u0b0F with the rack placed on the middle setting (number 2).
  7. Slice the Brussels sprouts in half. If your Brussels sprouts are especially large, slice them into quarters. Toss the sprouts in a bowl with 1-2 tablespoons olive oil and season with salt and pepper. Scatter the Brussels sprouts on the 12" non-stick multipurpose pan and roast for about 15 minutes or until the sprouts are crispy and fork tender.
  8. As the Brussels sprouts roast, whisk together about 3 tablespoons sherry vinegar and 2 tablespoons honey in a large bowl. When the Brussels sprouts are crispy and golden, add them to the bowl and toss, coating them evenly with the light dressing. Let the Brussels sprouts rest while you toast the bread.
  9. Slice your baguette into 1/4 inch thick rounds, and brush with the remaining olive oil. Place it in the Countertop Oven to toast for about 10 minutes, or until golden. After you've toasted the bread, place 2 slices of bacon on the 12" non-stick multipurpose pan and bake it in the countertop oven for about 15 minutes, or until crisp.
  10. To assemble the crostini, take some good quality cheese - I used brie, but feel free to use what you have on hand - and spread it on the toasted bread. Layer a piece of bacon on top, then top with the roasted Brussels sprouts. Season with a little more salt and pepper. Sprinkle with some pomegranate seeds, and transfer to a serving platter. Serve.

brussels sprouts, olive oil, kosher salt, freshly ground black pepper, sherry vinegar, honey, baguette, bacon, cheese, brie, pomegranate seeds

Taken from www.yummly.com/recipe/Roasted-Brussels-Sprouts-and-Bacon-Crostini-1503951 (may not work)

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