Lavon and Miss NiNi talk about Brussel Sprouts.
ROASTED BRUSSELS SPROUTS – use as side dish, in salads, simple or fancy
Purchase frozen or fresh. If fresh, they are often pre-washed. Preheat oven to 400 degrees. Place rimmed baking sheet in oven. Slice off knobby bottoms of sprouts. Peel off any out-of-shape leaves. Slice in half. Place in bowl, drizzle with olive oil (2 teaspoons for 1 pound), sprinkle with salt; toss to coat. Spread on hot baking sheet. Turn sprouts once during roasting for 15 to 20 minutes until tender. Make it fancy or keep it simple.
BRUSSELS SPROUTS WITH BACON – many layers of flavor
1 pound Brussels sprouts
2 teaspoons olive oil
1/2 teaspoon smoked paprika*
Kosher salt & black pepper
2 slices bacon, cut into small strips (a kitchen scissors works well)
2 green onions, thinly sliced
1 tart apple, peeled & cut into thin slices
3 tablespoons balsamic vinegar
1 tablespoon water
Roast Brussels sprouts. Meanwhile, cook bacon until crispy. Remove from skillet. Place apples and onions into skillet; sprinkle with paprika. Cook for 5 minutes or until soft. Increase heat to high; add vinegar and water. Don’t have your face over the pan – you could get an intense whiff of vinegar. Add bacon and roasted Brussels sprouts. Stir together. Transfer to serving dish. Makes six servings.
BRUSSELS SPROUTS – keep it simple
Toss roasted Brussels sprouts with 1 tablespoon olive oil or 1 tablespoon melted butter and 1 tablespoon balsamic vinegar and 1 tablespoon honey or 1 tablespoon maple syrup.
Or top with a light cheese sauce.
*Smoked paprika may not be on your shelf or may be difficult to find in your local grocery store. Instead use liquid smoke which is usually found near barbeque sauces. Whisk 1 teaspoon into the 2 teaspoons of olive oil for 1 pound of Brussels sprouts for roasting.
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