This simple recipe for roasted Brussels sprouts makes a flavorful and healthy side dish.
The Proper Way to Wash Brussels Sprouts
Remove the tough, woody end that is located at the bottom of the sprout by cutting it off with a knife that is very sharp. Discard. The next step is to peel back the leaves gently and remove the outer covering of those that are discolored or otherwise damaged. You can go ahead and throw those away. You now have it in your hands! Brussels sprouts that have been meticulously cleaned and are now ready to be roasted.
Is it possible to roast brussels sprouts that have been frozen?
If you cook the brussels sprouts at a high enough temperature (to assist absorb any remaining condensation, I’d turn the heat up to 450 degrees Fahrenheit), you should be good. Although I prefer fresh, frozen brussels sprouts can work as long as they are cooked at a high enough temperature. Just make sure to season it properly with salt and coat it with an adequate amount of oil (ideas on how to do this are below!).
Choosing the Right Kind of Brussel Sprouts
You appear to be laughing. I can see you laughing at me. But you must believe me when I say that size does matter in this regard. Keep an eye out for brussels sprouts that are around the size of golf balls (about 1 1/2 inches in diameter). In comparison to the teeny-tiny small fellows that are the size of marbles, these will hold up a lot better over time.
Ingredients:
700 g Brussels sprouts
8 individual pieces of bacon.
2 shallots, dry, chopped and set aside
3 tablespoons pine nuts parmesan cheese (optional)
salt & pepper
Take the first leaves off of the Brussels sprouts and blanch the sprouts in a big pot of salted boiling water for about 7 minutes.
In the meantime, prepare the shallots by peeling and slicing them, and by chopping the bacon slices very finely.
The Brussels sprouts should be drained and then placed aside. Brown the bacon without adding any additional fat in a frying pan or pan made of nonstick material for a few seconds. After adding the shallots, combine everything using a wooden spoon. Ineskoh Kitchen
Add the Brussels sprouts to the pan with the rest of the ingredients, and toast the pine nuts while the pan is on medium heat.
Cooking should be continued for another two to three minutes before adding a dash of salt and some freshly ground pepper.
Bacon and freshly grated Parmesan cheese should be served alongside the Brussels sprouts when they are served.
Ingredients
- 700 g Brussels sprouts
- 8 individual pieces of bacon.
- 2 shallots, dry, chopped and set aside
- 3 tablespoons pine nuts parmesan cheese (optional)
- salt & pepper
Instructions
Take the first leaves off of the Brussels sprouts and blanch the sprouts in a big pot of salted boiling water for about 7 minutes.
In the meantime, prepare the shallots by peeling and slicing them, and by chopping the bacon slices very finely.
The Brussels sprouts should be drained and then placed aside. Brown the bacon without adding any additional fat in a frying pan or pan made of nonstick material for a few seconds. After adding the shallots, combine everything using a wooden spoon. Ineskoh Kitchen
Add the Brussels sprouts to the pan with the rest of the ingredients, and toast the pine nuts while the pan is on medium heat.
Cooking should be continued for another two to three minutes before adding a dash of salt and some freshly ground pepper.
Bacon and freshly grated Parmesan cheese should be served alongside the Brussels sprouts when they are served.