Brussels sprouts were never a favorite of mine until I ran across this recipe. Here they’re combined with thick-sliced bacon and roasted until they’re well caramelized (the original recipe says “almost incinerated”) so their woodsy, pungent flavors deepen.
This recipe makes a great side dish, but I like to add sliced bread and a nice pinot grigio for a quick and elegant supper.
The recipe is adapted from Ruth Reichl’s Garlic and Sapphires, an entertaining read about the life of a restaurant critic.
|Brussels Sprouts Roasted with Bacon|| |
- 1 pound Brussels sprouts, trimmed and quartered or halved
- 2 tablespoons olive oil
- Salt and pepper
- 2 slices thick-cut bacon, diced
- Preheat oven to 400°F
- Spray a baking dish or rimmed baking sheet with cooking spray. Place the Brussels sprouts on the dish or pan. Sprinkle with olive oil and toss to coat. Spread the Brussels sprouts in a single layer. Sprinkle with salt and pepper to taste. Top evenly with the diced bacon.
- Roast 20 to 30 minutes or until the Brussels sprouts are very dark and the bacon is crisp, checking and stirring every 10 minutes.
- Serve immediately.