Flex Your Brussels

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My mom never had trouble getting me to eat my veggies – but that’s because she made them so damn tasty.

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Veggies in our household were never boiled into a lifeless colorless pulpy mush but were full of texture, vibrant color and flavor.

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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.

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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.

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Serve with a sprinkling of Parmesan.

2 Comments

  1. Will be giving this a try. It looks delicious.
    Love your ideas for preparing vegetables!

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