Brussels sprouts, what a misunderstood vegetable that’s finally getting the recognition it deserves. I really didn’t give them much attention until they started showing up in our CSA, complete with their stalks. For freshness, it’s hard to beat any vegetable that comes to you nearly in its in-the-ground state.
Because of their size and density, roasting ends up being a great cooking technique to bring out their full flavor. I like to take it one step further and introduce a rich braising liquid, a hearty green kale and some meaty bacon. You can also check out this Roasted Carrot, Onion and Malbec Soup recipe for another great example of exploiting the roasting of seasonal vegetables to their full potential
This is a one-pan dish that can be executed completely with a trusty cast iron pan. It can also be prepared well ahead of dinner time and refrigerated for later heating. There are basically three phases to the dish:
Total time:
1 hour
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I just tried brussel sprouts a few days ago for the first time and I loved them. Yes, I am one who had this vegetable misunderstood.
I usually just toss mine in chopped pancetta bacon, pepper, kosher salt and minced garlic and roast them in the oven...I can't wait to try your take on them. Sounds good.
Thanks for sharing. Like what I am finding here.