A year or so later, I ran across raw Brussels Sprouts in the grocery store. I thought I would give em a whirl as well. Boy am I glad I did! They are nutritious, easy to prepare, and full of flavor every time. If you haven't actually tried Brussels Sprouts, please do. If you are already a fan, try this Crumbled Bacon Parmesan Roasted Brussels Sprouts recipe. It is sure to please.
This has become one of my quick and easy ways to prepare Brussels Sprouts.
Crumbled Bacon Parmesan Roasted Brussels Sprouts
-1 lb Brussels Sprouts
-2-3 slices thick cut bacon cooked and crumbled
-1-2 TB olive oil or leftover bacon grease
- Sea Salt and Fresh Cracked Black Pepper
- 1/2 TB Parmesan
-Preheat Oven to 425 degrees
-Rinse and Dry Brussels Sprouts if needed.
-Cut off all of the tough/hard binding ends of each Brussels Sprout and remove any loose
or brown leaves.
-Cut the larger ones in half lengthwise so that they are the same size as the smaller ones.
-Toss in a bowl.
-Drizzle with oil or grease. Toss to coat.
-Pour out on a baking sheet and spread out in an even layer.
-Sprinkle with Sea Salt and Fresh cracked Black Pepper to taste.
- Pop in the oven for 8 minutes.
-Remove from oven. Toss, mix and stir to flip the Brussels Sprouts around.
-Return to oven for 4 minutes.
-Check of desired doneness. Mine were done at this point. (This depends on size of
Brussels Sprouts, and how you like them done. If they are big, and still not done return
to oven 2 minutes at a time until they have reached desired tenderness.)
-When Brussels Sprouts are done, toss with crumbled bacon and Parmesan and serve.