Roasting Brussels sprouts is incredibly simple and easy, yet it’s one of the tastiest ways to prepare the vegetables. Simply split them in half lengthwise, toss them in some oil and salt and roast them in a high heat oven for 25-30 minutes. This’ll give them a deep brown, crispy, caramelized exterior with a rich, nutty and earthy flavor.
Roasted Brussels sprouts pair wonderfully with meats, pasta, mashed potatoes and just about any other entrée. One great thing about roasted Brussels is that they’re relatively mild in flavor so they’re a great vehicle for anything you put with them.
You can keep them simple and roast them with some garlic and thyme, perhaps take them in an Italian direction by topping them with fresh basil, parmesan and lemon, or even go Asian with them by tossing crispy roasted Brussels with ginger and Sriracha sauce.
However you choose to prepare them, roasting Brussels sprouts will surely be a delicious decision.
About this Roasted Brussels Sprouts with Bacon Recipe
|Rating: 4.5/5||Serves: 4 Servings||Difficulty: Easy||Approx. Cost: $22.00|
|Prep Time: 20 Minutes||Cook Time: 30 Minutes||Additional Time: 1 Hour||Total Time: 1 Hour, 50 Minutes|
This recipe is a great autumnal dish that bursts with flavor. The saltiness and smokiness of the bacon pairs wonderfully with the earthiness of the Brussels sprouts, the sweetness of the maple syrup and the sharpness of the pickled onions. A little bit of crushed red pepper adds a subtle heat that ties the whole thing together.
In this preparation, saving the rendered bacon fat and using that fat to roast the Brussels gives them an intense, smoky bacon flavor. This dish would make a terrific side for roast pork, roasted butternut squash risotto or any other entrée with incredible fall flavors. Better yet, add these roasted Brussels sprouts to your next thanksgiving spread!
- 1 small red onion, thinly sliced
- ¾ cup (180 ml) red wine vinegar
- 2 tablespoons sugar
- ½ teaspoon salt
- 6 strips of bacon, chopped
- 1 pound Brussels sprouts, cut in half with stem removed
- 2 teaspoons salt
- 1 teaspoon pepper
- 4 cloves of garlic, unpeeled
- 2 teaspoons crushed red pepper
- 6 sprigs of thyme
- 3 tablespoons maple syrup
- 2 tablespoons chopped parsley
- Bring vinegar, sugar and salt to a boil. Pour over the onions and allow to sit for an hour to cool.
- Preheat oven to 425ºF (220ºC).
- Cook the bacon in a skillet over medium-high heat 5-6 minutes or until fully cooked.
- Remove the bacon from the skillet and reserve the excess fat.
- Toss the Brussels sprouts in a bowl with the excess bacon fat, salt, pepper, garlic, thyme and crushed red pepper.
- Lay the Brussels out on a large sheet tray and roast in the oven for 25-30 minutes or until golden brown, stir them halfway through.
- Remove the sprouts from the oven and toss them in a large bowl with the pickled onions, maple syrup and chopped parsley. Serve immediately.
Image: Keenan Loo