A new recipe to try with brussel sprouts, yes, brussel sprouts. Have you tried them lately? I must confess that I've probably only cooked them once before, in my life. Charlie and the kids really liked them last week when I roasted them in the oven after trimming them, cutting them in half, and tossing them with olive oil and kosher salt. YUM!
The recipe below dresses them up a bit more than what I did above.
Brussels Sprouts with Bacon and Herbs
Serves 4
6 oz. bacon, cut crosswise into 1-inch-wide pieces
1 lb. brussels sprouts, washed and trimmed - larger sprouts quartered, smaller sprouts halved
1 1/2 tsp. chopped fresh oregano, sage, or thyme (we used thyme)
3/4 tsp. sea salt
1 1/2 tsp. fresh lemon juice
pepper to taste
- Preheat the oven to 425 degrees F.
- Cook the bacon in a large ovenproof saute pan over medium heat until the fat is rendered, 6-7 minuts. Toss in the brussels sprouts and stir to coat. Add the chosen herb, salt and roast in the oven, stirring now and then during the last half of cooking, until the sprouts are tender, about 25 minutes.
- Remove from oven, stir in the lemon juice and pepper, transfer to a warm platter, and serve.
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