Sunday, January 18, 2015

Brussels Sprouts - the best you ever et.

So. Brussels Sprouts. They got a really bad rap in the 60s and 70s. Honestly, I used to love them. Steamed, with some butter and vinegar, salt & pepper. Yum.

But now, this is how I eat them. And I swear by all that is holy that you will love them too. Even if you normally hate them.


1 1/2 pounds Brussels sprouts, trimmed and cut in half lengthwise.

1/4 cup olive oil

1 slice bacon (or as the Brits would refer to it, 'streaky' bacon)

1/2 cup shredded Parmesan

2 tablespoons really good balsamic vinegar

Salt & pepper.

Trim & split the sprouts, and then toss in a large bowl with the oil, salt & pepper.  Dice the uncooked bacon very fine, and toss with the sprouts. Pour the whole thing onto a baking sheet. In a 400 degree oven (200C or gas mark 6), roast the sprouts for 20-30 minutes until tender.  Remove from the oven, put into a casserole or gratin dish. Sprinkle the parmesan over the top, then the balsamic. Back into the oven for another 20 minutes or so. (If you're doing a roast, you can just throw it in during the last 20 minutes with the meat.)

Roasting tends to get rid of the sulphur-ish taste, but leaves the lovely sweet-bitter flavor that sprouts are so good at. Trust me, you will love these.