| Roasted Brussels Sprouts
American
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| The outer leaves will get dark brown, but they will be delicious as a crunchy, caramelized counterpoint to the tender green interiors. ~Joanna. |
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| Ingredients |
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1 pound Brussels sprouts, trimmed and halved (quartered if large)
1 large garlic clove, minced
2 slices thick bacon, cut into 1/4 inch dice
2 tablespoons olive oil
1/4 cup water
salt and freshly ground black pepper
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Steps
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| 1 | Preheat oven to 425°F. |
| | 2 | In a shallow roasting pan, toss together Brussels sprouts, garlic, bacon, and oil. Sprinkle with salt and freshly ground pepper to taste. Some kinds of bacon are saltier than others, so use salt sparingly. Turn sprouts cut sides down and spaced out for the first half of the roasting period. |
| | 3 | Roast in oven for about 25 minutes, stirring halfway through roasting, turning over the sprouts. Cook until sprouts are tender and begin to brown. Some leaves may be very dark brown - that is okay. |
| | 4 | Remove from oven. Stir in water, scraping up brown bits with a flat-edged spatula to deglaze. Present warm, directly from roasting pan. |
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| Yield |
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original recipe yield: 4 Servings
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| Notes
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NOTE On choosing a roasting pan. Before you trim and halve your sprouts, place them in a pan large enough, so the sprouts fill it halfway in a single layer. Such a pan is large enough to hold the halved sprouts without crowding.
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