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Baked Brilliant Brussels beats boiling from the kitchens of
chrismukkah
For those of you who don't like the lowly brussel sprout...because, it just looks/tastes nasty - this recipe might change your mind!
All you need is a large cookie sheet/roasting pan covered in tin foil...
one bag of brussel sprouts (mine was frozen, and I'll come to that point in a moment)
2 cloves garlic, finely chopped
2 - 3 tablespoons olive oil (or enough to cover said sprouts)
salt and pepper sprinkled over them
torn up pancetta (optional, but its oh SO good)
To make:
Preheat oven to 400 F
Cover the roasting pan with foil, shiny side up
Cut brussel sprouts in half, lay them all down and then drizzle the olive oil all over them...
season with salt and pepper, then the chopped cloves of garlic and the strips of pancetta...
NOW: -because- they were frozen, cooking time on the bag said 40 minutes.
I cooked them TO that time, but I would more than likely shorten the time to 30 minutes since while they came out delicious...they were also a bit burnt in places :P
Still, give roasting a try instead of boiling, and you wont be disappointed!
Enjoy!
Allergy warning – please read all recipes carefully and be aware of any allergies or sensitivities that may effect your health and well-being
Baked Brilliant Brussels beats boiling from the kitchens of
chrismukkah******************************For those of you who don't like the lowly brussel sprout...because, it just looks/tastes nasty - this recipe might change your mind!
All you need is a large cookie sheet/roasting pan covered in tin foil...
one bag of brussel sprouts (mine was frozen, and I'll come to that point in a moment)
2 cloves garlic, finely chopped
2 - 3 tablespoons olive oil (or enough to cover said sprouts)
salt and pepper sprinkled over them
torn up pancetta (optional, but its oh SO good)
To make:
Preheat oven to 400 F
Cover the roasting pan with foil, shiny side up
Cut brussel sprouts in half, lay them all down and then drizzle the olive oil all over them...
season with salt and pepper, then the chopped cloves of garlic and the strips of pancetta...
NOW: -because- they were frozen, cooking time on the bag said 40 minutes.
I cooked them TO that time, but I would more than likely shorten the time to 30 minutes since while they came out delicious...they were also a bit burnt in places :P
Still, give roasting a try instead of boiling, and you wont be disappointed!
Enjoy!
******************************Allergy warning – please read all recipes carefully and be aware of any allergies or sensitivities that may effect your health and well-being
Category All / All
Species Unspecified / Any
Size 750 x 1000px
File Size 658.1 kB
I love roasted brussels sprouts!
A good vegetarian replacement for the pancetta is fried onions. To do this quickly, you can buy a container of French's fried onions and crisp them up for a minute or two in the oven (until they are sizzling and browning slightly), then combine with the brussels sprouts for serving. I do not recommending cooking them together as the onions are very easy to overcook (they really do only take 1-2 minutes).
Instead of drizzling oil, you can alternatively put oil in a bowl/bag/etc. and hand-mix/shake the brussels sprouts in the oil for even coverage.
You can also roast these on a BBQ, but you'll need the proper equipment (some kind of BBQ basket or roasting pan with small holes).
A good vegetarian replacement for the pancetta is fried onions. To do this quickly, you can buy a container of French's fried onions and crisp them up for a minute or two in the oven (until they are sizzling and browning slightly), then combine with the brussels sprouts for serving. I do not recommending cooking them together as the onions are very easy to overcook (they really do only take 1-2 minutes).
Instead of drizzling oil, you can alternatively put oil in a bowl/bag/etc. and hand-mix/shake the brussels sprouts in the oil for even coverage.
You can also roast these on a BBQ, but you'll need the proper equipment (some kind of BBQ basket or roasting pan with small holes).
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