Friday, September 14, 2012

Roast Brussels Sprouts & Bacon

 
I was 30 years old before I ever ate a Brussels sprout.  I was out at a local noodle bar and someone ordered roasted cauliflower & Brussels sprouts for the table.  I figured I would pick at the cauliflower, but I found myself drawn to the Brussels sprouts. . . and I've been hooked ever since.
 
My version of roast Brussels sprouts based on that first taste I had.
 
What you need:
  • Brussels sprouts
  • thick cut bacon
  • salt
  • pepper
  • sesame oil
 
 
  1. gather up your Brussels sprouts, you want 1/4 to a 1/2 lb per person, pull off any icky leaves and chop off the bottom
  2. cut your Brussels sprouts in half lengthwise, if the sprout is extra large it is okay to quarter it 
  3. take your bacon, about 1 piece per person of the thickest cut bacon that you can find (I like Hormel Black Label thick cut bacon) and you want to start to cook it in a skillet.  You don't want to cook it all the way because it will finish cooking with the sprouts in the oven. Chop the semi-cooked bacon into about half inch pieces. Reserve a tablespoon or so of the bacon grease.
  4. mix together your chopped Brussels sprouts, bacon pieces, and reserved bacon grease. Sprinkle mixture with a dash of salt and pepper and splash of sesame oil - a little goes a long way, so use as little or as much as you want (I'm a bit heavy handed because I LOVE me some sesame oil).
Spread your mixture out evenly on a baking sheet and shove into a 300 to 350 degree oven* for 20 to 40 minutes. Check them often and shake them around a few times for even roasting.
 
Sprinkle them with a little salt just before serving and enjoy!


 
 *I roast my Brussels sprouts at a much lower temperature than most recipes call for because I like them roasted, not toasted.

1 comment:

Kelly Coulson Photography said...

"I was out at a local noodle bar and someone ordered roasted cauliflower & Brussels sprouts for the table."

Someone... SOMEONE?! Not "my dear and awesome friend Kelly!"