I’m willing to bet that some of you are wrinkling your nose as you read this. That is if you are even reading this at all, after seeing the Post title. Most people I know do not like brussel sprouts. I happen to love them. I even loved them when I was a child and my parents would just boil them….and boil them….and boil them some more. They were plain, kind of a pale gray green….and I loved ‘em anyway. But today, they are so popular and served at many restaurants. They are delicious pan roasted, oven roasted, shredded up for slaw or salad. I love to pan roast them till they are getting a bit caramelized (brown and crispy-ish). Good word…..CRISPY-ISH. I like it. Ok, so anyway..I love to roast them with bacon or pancetta…another good word…PANCETTA. I say this with my best Italian accent. I wish you could hear it. Add a little shaved parmesan cheese and deeeeeeelicious.
Oh and they are oh so delicious tossed with some cooked potato chunks. Please give them a try. Ester, do you hear me? My friend Ester is a nose wrinkler when I mention brussels. Stop making that yucky face…and go give them a try.
Pan Roasted Brussel Sprouts
1 pound (approx.) of brussel sprouts, washed and ends cut off.
A few slices of bacon or pancetta (say pancetta with your best Italian accent)
Salt and pepper to taste
Shaved parmesan (optional)
1 diced cooked potato (optional)
1 tablespoon of oil
Dice up the bacon and start frying in a good size pan, on a medium heat. Cut brussels in half. Add brussels and the oil to your pan of bacon and cook with the frying pan covered for 5 minutes. Remove cover, stirring occasionally until they are all browned and to the consistency you like. Season to taste. At this point, add potatoes and toss around till potatoes are coated with all that bacon yumminess. Serve.
Note: if don’t want to do them on the stove top, you can do them in the oven. Put everything on a baking sheet in the oven. 375 degrees. Be sure to stir them around after about 15 minutes or so. Do this till they are nice and roasty looking and bacon is thoroughly cooked through….about another 15 minutes. Check for desired done-ness. Enjoy.
You got the link adding stuff down! Good for you!
Have you tried this with a little drizzle of balsamic vinaigrette? Yum. And I’m a nose wrinkles too.
Jeanie, oh yes. I love Brussels sprinkled with balsamic. yum. No nose wrinkling!! 🙂