Sunday, August 8, 2010

yum, brussels sprouts!

I know a lot of people don't like Brussels sprouts. Heck, I didn't like them either for a very long time. I was so used to those mushy things that were frozen, then nuked. Yuck. The best way to cook them is to start with the fresh ones! Forget about steaming or boiling, you need to roast them for the best flavor and texture.

My mom started making this recipe for Brussels sprouts several years ago for every Thanksgiving. Delicious!

Roasted Brussels Sprouts with Bacon
from Wegmans Menu magazine

6 slices thick bacon, cut in 1-inch pieces
2 lbs fresh Brussels sprouts, trimmed, quartered
3 Tbsp basting oil or olive oil
Salt and pepper to taste
1/2 cup peeled chestnuts, halved

Preheat oven to 350 degrees. Heat large ovenproof skillet on medium-high. Add bacon; cook, turning occasionally, until crisp. Remove from pan; set aside. Toss Brussels sprouts with oil; season to taste with salt and pepper. Add to pan; roast in oven about 30 min. Remove from oven; stir in chestnuts and cooked bacon. Return to oven about 10 min to heat.

 I like to use Applewood smoked bacon, but any bacon will do--even turkey bacon if you're trying to eat a bit healthier. If you are unable to find chestnuts, you can omit them or just use a different type of nut. They can be a bit hard to find outside of the holiday months. Slivered almonds or chopped hazelnuts are a delicious alternative.

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