roasted brussels sprouts

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.

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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.

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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.

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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.

I perfected, in my humble opinion, the brussels sprout!!

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
  • salt/pepper
  • feta cheese

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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.

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