My mom never had trouble getting me to eat my veggies – but that’s because she made them so damn tasty.
Veggies in our household were never boiled into a lifeless colorless pulpy mush but were full of texture, vibrant color and flavor.
Not everyone is a fan of brussels sprouts but give these a try. Crispy bacon and a healthy grate of Parmesan always helps to convert the haters who just wanna hate, hate, hate.
Oven Roasted Brussel Sprouts
- 8 cups brussel sprouts, trimmed and cut in half
- 8 cloves garlic, peeled and ends trimmed
- 1/2 cup chopped meaty bacon, about 1/3 to a 1/2 lb
- 2 green onions, sliced
- 3 Tbsp minced pickled onion or red onion
- salt and pepper to taste
- Parmesan cheese for serving, about 1/3 cup grated
Preheat he oven to 400°F.
Place the garlic cloves and bacon in a dry pan over medium high heat. Cook stirring until the bacon is cooked, rendered its fat but not yet crisp. Remove from heat.
On a large baking tray, toss the Brussel sprouts with 1 Tbsp oil and a good pinch of salt and pepper. Stir in the bacon mixture and mix through.
Roast for 10 minutes. Remove tray from oven and toss in he pickled onion and green onions. Roast for another 10-12 minutes until the sprouts are tender and the bacon is crisp.
Serve with a sprinkling of Parmesan.