November 15, 2013 § 43 Comments
Roasting is my new favorite way of cooking vegetables. We roasted brussels sprouts the other day and they were a showstopper. I think this is an excellent idea as a T h a n k s g i v i n g side dish. It takes 30 minutes of (almost) hands free cooking. No need to have a spatula in your hand while trying to mash the potatoes.
We all know timing in the last 30 minutes is crucial when cooking Thanksgiving dinner. The turkey comes out of the oven and suddenly a state of pandemonium ensues. The buns go into the oven, potatoes are mashed, the gravy requires your undivided attention, and don’t forget the vegetables! This can be very challenging.
Simply slice the brussels sprouts in half, toss in salted olive oil, spread them out on a parchment lined cooking sheet and set aside until the turkey is removed from the oven. Place in a 400°F oven for 30 minutes. Give them a good toss every 10 minutes.
Roasting them alone is wonderful or add diced bacon, whole garlic cloves and chopped walnuts before placing in the oven. This is sure to be a crowd pleaser.
March 13, 2013 § Leave a comment
As much as we love brussels sprouts in this house, it was time to find other ways of cooking them. I kept going back to the default recipe. Saute’ with olive oil and garlic and squeeze some lemon. However, this time with bacon in the fridge I knew it would be a great pairing. I have been using this same lemon dressing to top off swiss chard for years and it was natural to whisk up a small bowlful. Once I slid them into the serving bowl I felt it needed another “color”…purely for presentation, feta cheese! Nice.
Everything you will need for this dish:
- 6 cups brussels sprouts
- olive oil
- four slices thick cut bacon
- a lemon
- few garlic cloves
- feta cheese
First of all, here is the one and only way to cook bacon as far as I’m concern…
Preheat oven 350 degrees
Line a jelly roll pan (cookie sheet) with foil
Place bacon slices on foil 1/4″ apart
Bake in oven until crisp, approx. 20 minutes, keep your eye on it.
lemony brussels sprouts with bacon
- 6 cups brussels sprouts, trimmed and halved
- 1/4 cup olive oil + 4 tbs.
- 4 slices thick cooked bacon, chopped
- 1/2 lemon
- 3 cloves garlic, pressed
- sprinkling of salt and pepper
- 1/3 cup crumbled feta cheese
In a skillet sauté the brussels sprouts in 1/4 cup olive oil until brown and tender, approximately 20 minutes.
While the brussels sprouts are cooking…
In a small bowl whisk together lemon juice, pressed garlic, 4 tbs. olive oil and a sprinkle of salt and pepper.
When brussels sprouts are nice and brown add the chopped bacon and combine well. Pour the lemon dressing over and toss. Slide the sprouts into a serving bowl and top with crumpled feta.
Serves 4 as a side dish.