Brussels Sprouts

Brussels Sprouts

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by Charlotte Today

WCNC.com

Posted on November 16, 2012 at 5:45 PM

Roasted Brussels Sprouts with Bacon & Pearl Onions
2½#     Brussels sprouts, washed & trimmed
1#     pearl onions
3 tbsp     olive oil
4 slices bacon, cut in ½ inch slices
1 tsp     kosher salt
1 tsp     black pepper, ground
2 tbsp     flat leaf parsley, chiffonade


•    Preheat oven to 400°F.
•    To prepare sprouts, trim any damaged leaves off Brussels sprouts, as well as stems. 
•    If the sprouts are large, cut in half.  If larger, cut in quarters. 
•    Cook in salted boiling water until just tender, about 2 minutes.
•    Shock; drain well. 
•    Blanch, shock & pop the pearl onions.
•    In large rondeau, heat olive oil & render bacon until browned, but not crisp. 
•    Remove bacon to paper towels to drain; reserve for garnish. 
•    In bacon fat/oil mixture, add sprouts & pearl onions.
•    Toss well. 
•    Season with salt & pepper; toss well. 
•    Place all vegetables on sheet pan in oven until vegetables are tender & browned, about 15 minutes.
•    Toss with parsley & bacon. 
•    Adjust seasonings if necessary.

 

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