My healthy, modernized twist on this tired vegetable is roasting the Brussels Sprouts with bacon, onions, garlic powder, crushed red pepper and extra-virgin olive oil. Prepared in this fashion, the unpopular Brussels sprouts flavor is camouflaged. The result is a crunchy, crispy dish that is irresistible to pass up at the table!
These are SO delicious, no one will ever believe they're eating them.
Making this side dish a total a win-win!
... Liz and I love the flavor of bacon but not fond of the fat that comes along with it.
So we strip most of the fat beforehand from the bacon and use only the leaner pieces.
... Use a package of smoked, uncured bacon which adds so much flavor to the Brussels sprouts.
... Garlic powder works wonders with this vegetable. No need to add to many seasonings.
... Extra-virgin olive oil (instead of butter) adds a healthy flavor.
As you know, we believe adding a little Parmesan cheese makes everything taste better.
(We can't help it.)
My family now adores roasted Brussels sprouts with bacon, even my Maria who is the picky eater in the family! Try this recipe with friends and family, I promise they will be asking for seconds.
Roasted Brussels Sprouts with Bacon and Extra Virgin Olive Oil
- 1 pound fresh Brussels sprouts, cleaned- sliced in halves
- 1 medium onion- chopped
- 1/4 tsp. garlic powder
- 1/8 tsp. salt
- 1/8 tsp. crushed red pepper flakes
- 3 to 4 slices Smoked Uncured Bacon, excess fat removed, chopped
- 2 Tbsp. extra-virgin olive oil
- olive oil cooking spray
- optional: 2 to 3 Tbsp. grated Parmesan cheese
Preheat oven to 400 degrees. Spray the bottom of a large roasting pan with cooking spray and set aside. Remove 3 to 4 slices of bacon from its package, trim and discard excess fat from the bacon and chop into pieces. Set aside.
Scatter the chopped onion, garlic powder, salt and crushed red pepper flakes over them.
Drizzle olive oil over them. Sprinkle with pieces of bacon on top.
Place the pan in the center of the oven. Roast, uncovered for 15 minutes and stir or shake the pan once, and continue roasting until Brussels sprouts are browned and tender, about 25-30 minutes total.
Optional: For the last 5 minutes, remove from oven, sprinkle Parmesan cheese over them and return to oven for the last 3 to 5 minutes, or until Parmesan cheese is melted.
Remove and transfer to a serving bowl. Serve.
Serves 5 to 6