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- German Roasted Brussel Sprouts with Bacon

Rosenkohl- Roasted Brussel Sprouts with Bacon

This recipe is incredibly easy to make and should convert sprout haters to the other side. If your feeling wild, sprinkle with parmesan cheese during the final five minutes of roasting.

5 from 1 vote

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Course: Appetizer, Brunch, Side Dish

Cuisine: German

Prep Time: 10

Cook Time: 35

Total Time: 45

Servings:

Author: My Hungry Traveler

Equipment

Rimmed baking sheet

Ingredients

1 lb Fresh Brussel sprouts
3 tbsp Olive oil
4 slices Bacon, ¼-inch slices
Kosher salt and freshly ground black pepper, to taste

Instructions

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. .