Recipe: Brussels Sprouts

I hated brussels sprouts as a kid.  My dad, who is one of the pickiest eaters I know, loves them.  This makes zero sense to me.  He won’t eat anything that even resembles a tomato (ketchup is out, and he uses only the barest amount of sauce on any pasta).  He orders his filet mignon butterflied and well done.  He won’t eat onions.  The list goes on and on– but he loves brussels sprouts, plain, formerly frozen in one of those square Green Giant practices.

I am obviously adopted.

I decided that I needed to at least try cooking them a few years ago at Thanksgiving (I’m guessing this was around 2004, as I’m fairly sure I did this in my old house).  They didn’t go over well.  I used a Rachael Ray recipe that involved onions and bacon and it just didn’t work.  They were hard, unpleasant miniature  cabbages and I despised them.  I was disappointed, as I thought bacon and onions could fix everything.  In this case, I was very wrong.

A couple of years ago, I tried them again.  I can’t recall which restaurant, but they roasted them until they were almost unrecognizable as brussels sprouts.  They were sweet, tender and caramelized and I just couldn’t get enough.   I was in love. I knew I had to try my hand at making them myself  (again) when Courtney posted about Boca’s brussels sprouts.  I didn’t have three hours (and decided that bacon was somehow healthier than butter) I searched around and found some brussels sprouts recipes and decided a couple of things:

1. My initial idea that bacon and onions make brussels sprouts better is spot-on.

2. Roasting is the way to go (This is true for many foods, actually).

Brussels Sprouts with Bacon and Onions (improved)

1 pound brussels sprouts

4-5 slices of bacon

1 small yellow or white onion, diced

salt

pepper

Preheat oven to 400 degrees.  While the oven is preheating, cut off the ends of the brussels sprouts, and slice them in half.  Place in salted, boiling water for 8 minutes or until just tender.  Drain well and spread in one layer in a roasting pan.  Drizzle with olive oil and salt and pepper and roast for 45 minutes.  Halfway through, use a spatula to turn the brussels sprouts for even browning.

While the brussels sprouts roast, cut bacon into 1″ pieces and cook in a skillet until crisp (I use cast iron or anodized aluminum; just don’t use nonstick and you’ll be fine.  A wok would work, too!).  Remove cooked bacon to a separate plate, and drain off all of the fat except for about a tablespoon.  Throw in diced onions and saute until soft and almost caramelized, about 10 minutes.   When the brussels sprouts are finished roasting, carefully add them into the pan with the onions and add the bacon back to the pan.  Saute until well combined (this takes just a minute or two).  Resist the urge to eat them right out of the pan.

 

  • http://twitter.com/whatiwore2day Kasmira Kit

    Mmmmm….I love roasted brussel sprouts and am planning to make some today!

    I had carmelized brussel sprouts at some restaurant on Eastern Avenue as an appetizer.  They were hideously expensive (I dunno $8 for 8 brussel sprouts?), so now I make them myself.  Roast with olive oil, salt, and red pepper flakes.  Then drizzle with honey and white wine vinegar.

    • http://winemedinemecincinnati.com Julie

      ooh!  That sounds delicious!

  • Josh Knepfle

    Hmmm…..with that long roasting time, do you think the par-boiling is necessary?

    • http://winemedinemecincinnati.com Julie

      I’ve tried it without the par boiling and the centers stay hard.  I imagine if you do a longer roast you wouldn’t have that problem, but I’m impatient. :)

  • jeff miller

    looks good, but check out my recipe, never fails!  I like to use more balsamic than it calls for.

    Ingredients:•6 ounces pancetta, big dice•4 tablespoons capers, drained•2 pints Brussels sprouts, trimmed and halved•1 1/2 tablespoons balsamic vinegar•3 tablespoons extra-virgin olive oil•salt and freshly ground black pepper•1/3 cup pine nuts•1/4 cup currants•1/4 cup raisinsDirectionsPreheat oven to 350 degrees F.In a medium pan over medium heat cook the pancetta and capers. Remove from pan, reserving a littleof the pancetta fat in the pan. Add the Brussels sprouts to the pan and cook over medium heat to beginto brown. Dress with balsamic and olive oil, a little salt (capers and pancetta are salty) and pepper. Placeinto the oven and roast, tossing a couple of times, until nicely caramelized, about 15 to 20 minutes.Put the pine nuts in a small, dry, saute pan and toast over a low flame, tossing a couple of times, just untillightly browned, 3 or 4 minutes.Once the sprouts are ready, remove them from the oven and put into a big serving bowl. Add thepancetta, the capers, pine nuts, currants and raisins. Toss and check for seasoning. Serve.