This would be just the thing to whip up for house guests or a special occasion. The effort and time involved (about 20 minutes start to finish) are deceptively minimal for such an impressive result. How did it turn out? In a word: perfect. Trim any browned ends off the sprouts, then slice them in half.

Heat oven to 375 degrees F and line a baking sheet (or two, depending on size) with parchment paper or aluminum foil. Makes 6 to 8 servings (recipe can be halved or multiplied)Ģ lbs whole Brussels sprouts, washed and trimmed of any tough or brown outer leavesĢ tablespoons extra virgin olive oil (I prefer a good quality oil with intense fruity and peppery flavors)įor the bacon cider vinaigrette (optional):ġ/2 to 3/4 lb bacon, cut into 1/2-inch piecesġ.

Roasted Brussels Sprouts with Bacon Cider Vinaigrette (I like mine with lots of sea salt, a la French fries.)Īnd those of you not averse to meat should flavor them with a simple vinaigrette of cider vinegar and lots of crispy bacon - but only if it's certified humane and all natural. How does one prepare them properly? Toss them in olive oil, roast them until they're soft on the inside and caramelized on the outside, and generously season them with salt and pepper.

Joplin 2.12.10 free