My favorite way to cook many vegetables is to roast them. The caramelization that occurs is so delicious and Brussels sprouts are one of those vegetables that change completely by roasting and become almost addictive. I often add big chunks of red or yellow onion and fresh herbs such as rosemary and thyme to the pan, with a light drizzle of really good olive oil, salt and pepper; a five minute prep with fantastic results.
This recipe has the added flavor of bacon, which, as we all know, is a game changer. Bacon can make anything taste amazing and with roasted vegetables you can’t go wrong.
Remember not to mince the garlic as it will burn, leave it in big pieces or even keep it whole ( peeled) for the perfect texture.
Roasted Brussels Sprouts
Serves 6 to 8
2 pints brussels sprouts, trimmed and halved*
3 cloves garlic, peeled and halved
3 shallots, cut into large chunks
2 Tb. olive oil
4 sprigs thyme, chopped
Salt and pepper
½ pound applewood bacon, cut into large dice (optional)
- Heat the oven to 375. Combine the sprouts, garlic, shallots, thyme, olive oil, salt and pepper on a rimmed baking sheet. Toss well and roast until tender about 45 minutes.
- Meanwhile heat a large skillet over medium heat and cook the bacon until crisp. Drain on paper towels and add to the Brussels sprouts before serving. Serve hot or at room temperature.
*Asparagus, cauliflower or red and yellow peppers can be added or substituted