ROASTED BRUSSELS SPROUTS WITH BACON

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Yield: Enough for 3-4 guests

Serving Size: A large spoonful!

ROASTED BRUSSELS SPROUTS WITH BACON

We LOVE green veggies in our house and I like to get really creative with the complementing flavors for heartier choices, like Brussels Sprouts. This recipe works very well on its own and the squeeze of lemon juice when they're piping hot makes the entire dish! No Brussels Sprouts on hand? Use cauliflower, broccoli or broccolini instead!

Ingredients

  • 1 pound of Brussels Sprouts, outside leaves & stems removed
  • 1/2 package of Bacon, cooked and roughly chopped into bite-sized pieces
  • 1 Lemon
  • Extra Virgin Olive Oil
  • Salt
  • Pepper

Instructions

  1. Preheat oven to 375 degrees.
  2. Clean Brussels sprouts, removing outside leaves and cutting off the bottom stem.
  3. Bring a large pot of water to a rolling boil.
  4. Add sprouts and blanch (boil) for about 5 minutes (less for small sprouts, longer for larger).
  5. Remove from boiling water and immediately add to large bowl of iced water and let sit for 5 minutes to cool.
  6. Remove to tray lined with paper towels and gently dry.
  7. If the sprouts are on the larger side, cut in half.
  8. Discard paper towels.
  9. Toss sprouts in a medium-sized bowl with the EVOO, salt and pepper (and any other seasonings...a nice tuscan flavored salt works well here). Alternately, you may also use coconut oil.
  10. Spread in single layer on large pan/baking sheet.
  11. Roast for about 10 minutes, gently turning.
  12. Add the cooked bacon pieces, then roast another 5 to 10 minutes (depends on their size...keep checking them for crispness).
  13. Remove from oven, squeeze the juice of one lemon over the hot sprouts and serve immediately.

Notes

The more salt, the better. Trust me. Blanching helps keep the sprouts bright and green, and also keeps the smelliness at bay (less sulphur = easier to digest). You could add toasted pine nuts, Parmesan and a dash of red pepper to spice things up. I always use what I have in the fridge and pantry and have developed many tasty combinations by experimenting.

http://www.christineanderson.com/vegetables/roasted-brussels-sprouts-with-bacon/

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