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Friday, December 4, 2009

Brussel Sprouts Revisited



If you're like me, most of the Brussel sprouts you've had in your life have been boiled to death and have that "funky cabbage" smell. Not delish. These sprouts are no such thing. We're roasting them with shallots and topping them with bacon. Now that's delish!

Here's what you need: 1 bag of brussel Sprouts, or if you're buying from the produce bin, about 1 pound. I got these at Costco. They were super cheap and looked great. 2 shallots and 4 slices bacon.

Pre-heat the oven to 425 degrees. Place the bacon slices on a rack in a foil covered sheet pan. I made more than 4 slices because I was also making twice baked potatoes, and because hub H always steals a slice or two. Put the pan in the oven and roast until the bacon is crisp and brown. Mine took exactly 16 minutes.

While the bacon is cooking, start prepping the sprouts. Give them a good wash under cold water. Place them on a clean towel to dry. Wet sprouts won't roast well.  Remove the bacon from the oven and pour off the fat, leaving a thin coat of fat on the foil.

Trim off the little brown stems on the bottom, and take off any brown leaves. Place them, cut side down on foil lined pan. Slice up the shallots into thin rings and scatter them over the sprouts. Drizzle some olive oil over the top, and season with Kosher salt and fresh cracked pepper.

Put them in the same 425 degree oven for about 20 minutes. When they are fork tender, they're ready. See how they have beautiful brown leaves? That's carmelization. Brown food is good.

Now, take your bacon and crumble it over the top. Or cut in small pieces with a big knife. Depends on whether you want to lick your fingers.
Taste and adjust seasoning as necessary. Enjoy!

Summary:
Wash and dry 1 pound sprouts.
Roast bacon slices in a 425 degree oven until brown and crisp. About 15-20 minutes.
Trim up the sprouts so they're pretty.
Pour the fat out of the bacon pan, but do not clean the pan.
Place sprouts, cut side down into same pan.
Slice 2 shallots and put them on in the pan.
Salt and pepper to taste.
Roast @ 425 for about 20 minutes, until tender.
Sprinkle bacon crumbles on top.

2 comments:

  1. We do something similar. Blanch halved sprouts for 4-7 mins. Shock in ice water, dry off and roast 375 with salt pepper and olive oil until the undersides are brown and crunchy. They taste even better if they are almost overcooked/over browned. They caramelize that way.

    ReplyDelete
  2. Oh do these look good! Hubby is out of town for a couple of days and I usually cook things he doesn't like while he's gone. I'd already planned on making two PW recipes while he's gone this trip - coq au vin and shrimp risotto. I may have to try these as well.

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About Me

Colorado Springs, Colorado, United States
I'm a home cook that can put some good tasting food on the table, most of the time. My family knows dinner is ready when the fire alarm goes off.