Wednesday, December 7, 2011

Roast Brussels Sprouts

Brussels sprouts seem to be a divisive vegetable. People either love them or they hate them - no in between for this veggie. It's my opinion that's why they're so popular at holidays. If you've got a tableful of people, chances are several of them will love Brussels sprouts, and will have been waiting to enjoy them again. Go grab a stalk of brussel sprouts, or buy some for the upcoming holiday.


About 20 Brussels sprouts
1/2 onion, chopped
6 sage leaves, roughly chopped
1 tsp olive oil
3 slices bacon, cooked and crumbled (optional)
1/4 tsp red pepper flakes (optional)


Preheat the oven to 400 F. If you've purchased a stalk of Brussels sprouts, cut each sprout off of the stalk. Wash the sprouts, removing any discolored outer leaves, cutting the stem end short. Cook them whole, or cut large sprouts in half so that all of the sprouts are the same size. Parboil the sprouts, by covering them with water and boiling for about 3 minutes. While the sprouts boil, chop the onion. Place it in a microwave save container and cook for about 1 minute until just translucent. Cook the bacon, drain on a paper towel, and crumble or cut into 1/2 inch long pieces. Drain the Brussels sprouts, then toss with the onion, sage, olive oil and bacon and red pepper flakes. Place on a cookie sheet and roast in the oven for about 10 minutes, until brown.

Serves 4 - 6

Stealthy Cooking Tip: Brussels sprouts are a member of the cabbage family, and have many of the same characteristics. They do well with light cooking, and can become bitter if overcooked. Set the timer when you're doing the parboil, so that they don't overcook. 

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