Perhaps a phrase you hear few people utter, but Brussels sprouts are my favorite vegetable. I feel they get a bad rap because folks just don’t know how to prepare them properly. Boiled and steamed, they are nasty. Baked, roasted, sauteed, etc., methods that incorporate flavor while maintaining a nice bite, those are the ways you should enjoy them.
Last night I came up with a quick and easy recipe that only utilized five ingredients and only took about 10 minutes to prep. Even better, under 150 calories per serving!
ROASTED BRUSSELS SPROUTS WITH BACON
Makes 4 servings
1 12 oz. bag Brussels sprouts
8 strips bacon, raw
2 tablespoons olive oil
Ground black pepper
- Preheat oven to 400 degrees.
- Layer strips of bacon into one equal stack. Cut into small squares, about 1/2 in in size. Place in bowl.
- Wash sprouts, dry thoroughly, and cut in halves. Place in bowl over bacon.
- Add olive oil and seasonings, mix ingredients thoroughly.
- Line a small baking sheet with either parchment paper or aluminum foil. Spread out sprouts in one layer. Roast until sprouts are slightly brown and semi-tender, about 1 hour.
Tomorrow night I’m hosting some friends for a long overdue get together. My “cousin” (I use quotations as we are family both being Greek and having grown up together, but we’re not blood related) and his girlfriend live here in Hackensack just a few building away from my own but we NEVER see each other. There is another couple they are super tight with that I also have known for years and wanted to hang out with, so we organized a get together and I agreed to host.
My cousin, God bless him, loves my cooking, and because he is always eager to see what I’m going to make next, I like to please and make some fancy shmancy stuff.
This is what I decided for the menu –
- Hors d’oeuvres – assorted cheeses, hummus with pita chips, pretzels with French onion dip, Greek sausages
- Roulade-style Chicken stuffed with Basil Pesto, Proscuitto, and Fontina with Beurre Blanc and Egg Noodles
- Bacon and Onion Brussels Sprouts
- Sauteed Broccoli/Cauliflower/Mushroom Mix
- “Anna” Salad
- Cheesecake Brownies
As with any dinner party, it is highly recommended to do as much as you can ahead of time. This evening I prepped the chicken, made the sauce, and blanched the vegetables. I’m going to spend the next few posts highlighting recipe by recipe.