Roasted Brussels Sprouts

Brussels sprouts: most people either love them or hate them. I can remember as a kid just hearing those words “brussels sprouts” that would send me running away from the dinner table. But this formerly ordinary vegetable side dish has certainly come a long way. I read an article in the January 2014 issue of Food and Wine magazine that gave a short history of Brussels sprouts. Past generations of home cooks would boil them to death and serve them as a tasteless and unattractive side dish. But today, you can even find them in restaurants as a tasty pizza topping.

Roasted brussels sprouts with bacon is a great combination. A few years back, I had them for the first time at a restaurant in Sacramento and was amazed that the vegetable that used to scare me away was actually delicious! I just loved the caramelization on the Brussels sprouts along with the salty, smoky bacon flavor. I have come up with a recipe that expands on that flavor combination with the addition of white wine, mustard and honey. This recipe can also be made vegetarian by leaving out the bacon.

This recipe has converted many dinner guests at my house who used to swear they would never eat brussels sprouts into real fans of these “little green monsters”! Even kids love them.

Original post date: 7-19-2014

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Ingredients

1 1/2 Pounds Brussels Sprouts (cut in half - length wise)
2 Strips Bacon (diced)
1 Tablespoon Olive Oil
1/4 Cup Onions (diced)
2 Cloves Garlic (minced)
2 Tablespoons White Wine
2 Tablespoons Dijon Mustard (any mustard would work)
1 Tablespoon Honey
1 Pinch Salt
1 pinch Black Pepper

Note

The parchment paper keeps the caramelization on the vegetables and not on the roasting pan. It also makes it very easy to clean the pan.

Directions


Heat sauté pan over medium heat, add olive oil and bacon. Cook bacon until it release its fat.

Add onions & cook for 3 -4 minutes until slightly soft.

Add white wine and garlic and cook for another 2 minutes.

Add Brussels sprouts, mustard, honey and a pinch of salt & pepper to sauté pan. Make sure the sprouts are completely coated with bacon fat, mustard and honey.

Transfer to a baking dish lined with parchment paper.

Roast Brussels sprouts in a 450 degree preheated oven for 35 - 40 minutes. Stir about 20 minutes into cooking process.

Place in dish and serve.

Roasted Brussels Sprouts