Roasted Brussels Sprouts

14 Nov

We got a request at work to share a family favorite recipe with the group, since Thanksgiving is imminent.  It made me realize, that I don’t think I’ve ever posted my sort of go to Brussels Sprouts recipe.  They may not be a traditional family favorite (I did not grow up subjected to these, thanks to my father’s aversion), but they have become a family favorite over at the Dowd house, in addition to the more traditional boiled sprouts.  As is usual, I’m pretty sure this is how I do it. . . .

Roasted Brussels Sprouts

2 pounds of Brussels Sprouts, washed and trimmed, and cut in half

6 slices of bacon (but you might want to just make the whole pack for snacking)

2 cloves of crushed garlic

salt & pepper

¼ cups of toasted pine nuts

optional: balsamic vinegar, Parmesan cheese, or dried cranberries

 

Preheat the oven to 400.  Cook the bacon through, but pull it before it gets too crispy.  Chop it into small pieces.  Reserve 1-2 tbsp of the fat.

Toss the bacon with the garlic and bacon fat.  Roast for 20 minutes, then add bacon pieces and toss with the sprouts.

While the sprouts are roasting, you can toast the pine nuts in a hot pan until aromatic and just starting to tan.

Roast 10-20 more minutes, until the Brussels sprouts are crisp on the outside and tender inside, and the bacon has crisped up.

Stir in the pine nuts, season with salt and pepper and serve hot.

 

Options:

Skip the salt and add Parmesan cheese and pepper before serving.

Toss with a glug or so of balsamic vinegar, or drizzle with a balsamic reduction.

Leave out the garlic when roasting and add dried cranberries along with the pine nuts.  Balsamic is good here too if you’d like.

 

 

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