I never had Brussels sprouts growing up. In fact, I never had a lot of stuff that "average" American families had. My mother is Korean so she didn't make a lot of typical American food. It wasn't unusual to find kimchee on the table at Thanksgiving! The first time I had Brussels sprouts was at a dinner at my mother-in-law's house, and I decided to give them a go myself. This recipe is for roasted Brussels sprouts - the high heat really brings out the sweetness of the sprouts, and the addition of smoky bacon and sweet onions makes it even better.
ROASTED BRUSSELS SPROUTS
INGREDIENTS:
1 small sweet onion, sliced
8 oz bacon, chopped
2 pounds Brussels sprouts, trimmed and halved
Olive oil
Salt & Pepper to taste
DIRECTIONS:
1. Preheat oven to 400 degrees.
2. In a small frypan saute onion and bacon until onions are soft and bacon is cooked about halfway through. Drain most of drippings. Add brussels sprouts and toss to coat. Transfer immediately to baking sheet. Drizzle lightly with olive oil and season with salt and pepper.
3. Roast in oven, stirring occasionally, until Brussels sprouts are tender, onions caramelized, and bacon is crisp, about 30 minutes.
8 oz bacon, chopped
2 pounds Brussels sprouts, trimmed and halved
Olive oil
Salt & Pepper to taste
DIRECTIONS:
1. Preheat oven to 400 degrees.
2. In a small frypan saute onion and bacon until onions are soft and bacon is cooked about halfway through. Drain most of drippings. Add brussels sprouts and toss to coat. Transfer immediately to baking sheet. Drizzle lightly with olive oil and season with salt and pepper.
3. Roast in oven, stirring occasionally, until Brussels sprouts are tender, onions caramelized, and bacon is crisp, about 30 minutes.
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