Jeff affectionately calls Jean Claude Van Damme "the muscles from Brussels."
Aaaaand that's the only personal anecdote I have (somewhat) related to Brussels sprouts.
Brussels sprouts were never really my thing. They were never my vegetable of choice, but if they happened to show up on my plate, I would eat them. Mostly because they were served with a lot of melted butter.
Over the past year I have noticed Brussels sprouts popping up on blogs and restaurant menus. They are being associated with words like bacon, caramelized, and roasted. I like all of those words.
Do yourself a favor (regardless of your previous thoughts on and experiences with the vegetable)... roast some Brussels sprouts.
This recipe is six ingredients that get tossed together and roasted for less that a half hour. It is a great side dish (or entree if you are so inclined.) JCVD should be proud to share a nickname with these vegetables.
Roasted Brussels Sprouts with Bacon
serves 2 as a side, 1 as an entree
adapted from www.iowagirleats.com
1/2 lb fresh Brussels sprouts, trimmed and halved
1 slice thick cut bacon, finely chopped
1/4 c minced onion or shallot
salt & pepper
1 garlic clove, minced
1 1/2 teaspoons olive oil
- - -
*pre-heat oven to 425
1. In a medium bowl toss all ingredients together until the sprouts are well coated in the oil and spices
2. Line a baking sheet with aluminum foil, mist with cooking spray and place the sprouts cut (flat) side down onto foil
3. Sprinkle the bacon, onion and garlic pieces that remain in the bowl over the Brussels sprouts, try to get as much of the other ingredients on top of the sprouts so that the flavors will permeate them while they roast
4. Roast at 425 for 15-20 minutes, bottoms will begin to crisp/caramelize
5. Cool slightly before serving