ROASTED BRUSSELS SPROUTS
writen by @JuliaRecipes
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Hey, Hi, Hola, hope you are all doing well! I am already in Spring mood, so I am cleaning and washing everything in the kitchen, yup it is a spring cleaning! Even though outside it looks like a Christmas hihihi! The transition in between winter and spring is really slow here in Montreal.
One day you have great sunny day, snow is melting, birds starts to sing, then another day bang! you have a snowstorm! And after the snowstorm, you get another day with hopes, that the snow will melt and you are trying to convince yourself, that this snowstorm was the last one! Yup that’s how it is in Montreal😅 So today I will be preparing Brussels Sprouts, I have never been a big fan of these miniature cabbages and let me tell you why. My grandma always prepared it in steamed or boiled version and plus she grew these babies in her own garden and letting them grow in immense sizes. That made the Brussels sprout to taste like a big smelly foot. Boiled or steamed version doesn’t tempt me a bit.🤣 But the roasted version and with bacon, mmm yummy!😋
All right let me talk to you about Brussels sprouts. Brussels sprouts are green leafy vegetable and are typically 2.5–4 cm (0.98–1.6 in) in diameter and look like miniature cure cabbages. The Brussels sprouts has been very popular in Brussels in Belgium and might have originated and gained its name there.
Raw Brussels sprouts contain excellent levels of vitamin C and vitamin K, with more moderate amounts of B vitamins, such as folic acid and vitamin B6 ,essential minerals and dietary fiber. Brussels sprouts contain sulforaphane, a phytochemical under basic research for its potential anticancer properties. Although boiling reduces the level of sulforaphane, neither steaming or roasting. So we will be roasting these beauties and we make sure, we do not loose all the goodies we have in these Brussels sprouts.
Some might say, that Brussels sprouts have bitter taste, this happens only if you have it from older plants, make sure your Brussels sprouts are organic and have smaller heads, that should assure you, that the plant wasn’t let grown for longer period of time. You might have notices, that I am roasting something different on my baking sheet and it is Jerusalem artichoke, which is root vegetable, grown in Canada and it taste a bit like sweet artichoke, garlicky, potato, mushroom taste. And I will definitely get out some recipe later just for Jerusalem artichoke.
Bacon can’t miss in this recipe, it gives it’s earthiness to the dish, if you don’t like bacon, you might substitute with chicken bits or mushrooms. I am big lover of bacon, so could eat it everyday, even though it’s not that healthy to eat it everyday. Everything with moderation.😊
ROASTED BRUSSELS SPROUTS
Preparation time: 15 minutes⭐cooking time: 20 minutes⭐ servings: 4 portions
- 1½ (600 g)pounds Brussels sprouts, halved
- oil from fried bacon
- salt and freshly ground black pepper
- 8 bacon slices, cut into 1 inch pieces
- Cook bacon in a large skillet over medium-high heat until crispy.
- Remove from the skillet and place it to a paper towel-lined plate.
- Wash the sprouts and remove stem, cut in half and place it on baking sheet covered with parchment paper.
- Season and pour the oil over from the bacon.
- Mix with spatula or your hands and place it in the oven 375 F / 177 C for 20 minutes.
- Sprinkle with bacon and mix it with spatula.
- Serve it immediately with arugula leafs (optional).
I hope you will enjoy this recipe and leave me some lovely comments. Have a wonderful day everyone!😍
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