Sunday, November 16, 2008

bacony roasted brussels sprouts

This recipe comes from Ruth Reichl's awesome book, Garlic and Sapphires.  The recipe is sort of a no-brainer, but I wanted to record it here to refresh my memory in case I ever forget.  I'm not a huge fan of cabbagey things in general, but what's not to love about things that are carmelized in bacon grease? :-)

Roasted Brussels Sprouts

2 lbs brussels sprouts, trimmed
3 tablespoons olive oil
salt and pepper
4 thick slices of bacon, diced

Preheat oven to 400 degrees.  Arrange sprouts on a baking sheet and coat with oil.  Sprinkle salt and pepper and arrange diced bacon on top.  Cook, turning sprouts once, for about 20 minutes or until they are very dark and crisp.

1 comment:

Anonymous said...

Tried these tonight and hubby really liked them!