Brussel sprouts are one of those foods, like cilantro, that people love-or-hate with no middle road. Caramelizing Brussel sprouts by roasting them in the oven will bring out their sweetness and easily bridge that great divide.
All shapes of cabbages are extremely popular in northern regions of Europe, the world as well. Like potatoes and other hearty tubers and vegetables, they are an inexpensive way to add nutrition to a meal year-round.
Rosenkohl- Roasted Brussel Sprouts with Bacon
- Rimmed baking sheet
- 1 lb Fresh Brussel sprouts
- 3 tbsp Olive oil
- 4 slices Bacon, ¼-inch slices
- Kosher salt and freshly ground black pepper, to taste
- Preheat oven to 400°F (200°F). Rinse brussel sprouts, discard outer leaves and cut in half. Put sprouts in a plastic freezer bag along with olive oil, salt, and pepper. Seal and shake so sprouts are all covered.
- Pour bag onto baking pan a evenly distribute in one layer. Sprinkle bacon pieces over.
- Roast for 30-35 minutes until golden brown. If using, sprinkle parmesan over and cook 5 more minutes. Season if necessary. .
- Can be make days ahead and refrigerated. Warm in microwave.