Now, please don’t quit readin’ just because you THINK you know you don’t like them. Give them a chance to shine! All they need is some serious flavor to make them go from hum to yum! Here is my recipe for Roasted Brussel Sprouts.
This yumminess is very simple to prepare and once you do the prep, besides watching it and a stir or two while it is in the oven this side is easy to add to a weeknight meal.
1. Preset oven to 375. In an oven proof skillet, like a cast iron skillet, set over a medium low heat, add 1/2 cup diced onion. Then, take 2 slices of bacon and cut it with your cooking scissors into narrow strips into the skillet. Stir as necessary to help cook them evenly, about 5 minutes.
2. Next, pull out a frozen bag of Brussel sprouts (around 24 sprouts or serving for 4) and nuke for 2 minutes to do an initial unthaw. OR if you have fresh, you need around 2 dozen sprouts. After you nuke the frozen or if you have fresh, in either case, cut each sprout in half and toss in the pan with the bacon and onion.
3. Saute all ingredients together, add salt and pepper to taste and stir the bacon fat around on the green sprouts and put in a preheated 375 degree oven for about 20-30 minutes depending on whether they are fresh (that takes a bit longer) and their size and the doneness you prefer. For me, I average 25 minutes on the frozen and about 30 on the fresh, as I don’t mind a tiny bit of roasted goodness on the veggies. I also stir them in that oven safe skillet a couple times to help distribute the doneness as well.
4. Pull from the oven and top with 1/4-1/2 cup grated Parmesan and cover with folil or pot lid to help melt the cheese. Allow to sit about 5 minutes. Serve and enjoy! Tonight I served this up with mashed potatoes and roasted chicken.
The ingredient list recap:
2 dozen fresh or frozen Brussel sprouts (if frozen nuke for 2 minutes), cut in half
2 slices of bacon (I prefer/buy the no nitrate kind)
1/2 onion (apx 1/2 cup) diced
1/4 to 1/2 cup shredded Parmesan cheese (mozzarella will also work too)
salt and pepper to taste
Thanks for reading! Happy delicious eating y’all!