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Roasted Brussel Sprouts

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Ingredients

  • 12 Brussels sprouts
  • Extra-virgin olive oil
  • Kosher salt
  • Pinch crushed red pepper flakes
  • 1/4 cup pine nuts
  • 2 slices slab bacon or pancetta, cut into lardons
  • 1 block Parmigiano-Reggiano
  • Cooked onions, sliced thin

Details

Preparation

Step 1

Preheat the oven to 400 degrees F.



Cut the Brussels sprouts in half lengthwise, from top to bottom.

Precook Brussel Sprouts , cut in half (cook 1/2 way)

Toss the sprouts with olive oil, salt, and crushed red pepper. Toss in the oven until tender, about 20 minutes.

Place the pine nuts on a sheet tray in the oven for the last 5 minutes of roasting the sprouts.

While the sprouts are roasting, put the bacon in a small saute pan with a splash of olive oil and bring the pan to a medium heat. Cook the bacon until it is crispy, 7 to 8 minutes. Remove the bacon from the pan.

Toss the roasted Brussels with the crispy bacon and toasted pine nuts. Using a peeler, shave a few slices of Parmigiano on top.

Remove from the heat, drain the sprouts and transfer to an ice bath. Let cool completely, then drain and set aside.

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Cut the Brussels sprouts into 1/4-inch lengthwise slices and set aside. Add the bacon to a medium saute pan, and cook until just crisp, then remove to a paper towel lined plate to drain. Adjust heat to medium-high, add the onions to the pan and saute until they are translucent and just beginning to caramelize, about 5 or 6 minutes. Add the butter to the pan, then add the Brussels sprouts and saute for 3 to 4 more minutes. Season with the remaining 1 teaspoon of salt and 1 teaspoon of pepper. Transfer to a serving bowl or platter and sprinkle with the reserved bacon and the cheese. Serve immediately.

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