food comas

After a friend brought Brussels sprouts with bacon to our Thanksgiving Eve dinner, I couldn’t help but want to make my own as soon as possible!  Roasting Brussels sprouts, or any vegetable for that matter (such as asparagus), is quite simple — all you need is a little bit of olive oil, salt, and pepper.  There are a few popular methods to season the vegetables: 1. toss all together in a bowl, 2. use a brush to coat the vegetables with the olive oil/salt/pepper mixture (usually for grilling), or 3. shake all the ingredients together in a plastic bag.  I prefer the latter version as I think it coats the vegetables more evenly.

Optionally, you can top the Brussels sprouts with some crispy bacon crumbles to negate any of the healthy roasting effects.  At least I think this version is slightly healthier than sautéing both Brussels sprouts and bacon in a skillet… yes, trying to justify myself haha.

If you want to try a healthy sautéing recipe, check this one out: Brussels Sprouts with Mushrooms

Roasted Brussels Sprouts (adapted from JAQATAC)

Yields: 6 servings

Ingredients:

• 1 1/2 lbs Brussels sprouts
• 3 T olive oil
• 1 tsp kosher salt
• 1/2 tsp fresh ground black pepper
• 4 slices of bacon (optional)

Directions:

Preheat oven to 425°F.

Trim ends off the Brussels sprouts and remove any yellow outer leaves.  Cut the Brussels sprouts in half.

Place Brussels sprouts, olive oil, kosher salt, and pepper in a large resealable plastic bag.   Seal tightly and shake to coat.

Pour onto a baking sheet and roast for 15-20 minutes, until crisp on the outside and tender on the inside.  Shake the pan every 5-7 minutes to brown the sprouts evenly.

Brussels sprouts should be darkest brown, almost black, when done.  Serve immediately.  Optional: Top with crispy bacon crumbles yum!