I decided about 10 years ago that Joe and I needed to try Brussels sprouts because they are healthful. We weren’t entirely sure we would like them, based on vicious rumors that they are bitter and strong. But I found a recipe that used frozen petite sprouts, half-and-half, garlic and nutmeg. (What was that about healthful?) We were sold. Now I make it with fat-free or reduced-fat “half-and-half.”
I’ve tried a few recipes since then, but this one, which I found on www.thepost-itplace.com, has become our favorite Brussels sprout dish. Think it has something to do with that nutritious bacon? I try to balance it with a low-fat entree such as rainbow trout or chicken and don’t make it very often.
By the way, Brussels sprouts get bitter only if they are overcooked. This is a great way to try them for the first time.
Brussels Sprouts with Bacon and Parmesan
6 to 10 slices bacon, cooked and crumbled
1 sweet onion, thinly sliced
1 tablespoon olive oil
1-2 pounds fresh Brussels sprouts, washed and halved (cut in quarters if large), brown ends cut off
1/2 tsp. salt
1/4 tsp. black pepper
1/2 cup shredded Parmesan cheese
Preheat oven to 400.
Line a baking sheet with foil. Bake the bacon on the baking sheet for 15-20 minutes.
While the bacon is baking, heat olive oil in a frying pan and saute the onion until lightly browned and translucent. Add a drizzle of olive oil if needed.
Remove the cooked bacon from the pan and drain on a paper towel. Crumble when cooled.
Place the trimmed Brussels sprouts in a large bowl. Sprinkle with salt and pepper, pour the bacon grease over the sprouts and toss lightly to coat. Add them to the foil-lined pan used for the bacon and roast (at 400 degrees) for 20 minutes, stirring once or twice.
Combine the onions, crumbled bacon and Parmesan cheese in the bowl and toss until combined.
Remove the Brussels sprouts from the oven and combine the bacon, onion and cheese mixture with the sprouts. Toss lightly on the pan, being careful not to tear the foil, then return to the oven for 5 more minutes.
Serve immediately.
Six servings.
http://thepost-itplace.com/
Can’t wait to try this. Love brussel sprouts actually. Fresh ones, that is.
Those sound really good! We just learned to like Brussel sprouts (except for the husband, who did say they weren’t too bad). Now, the youngest son and I really like them. We will have to wait till the older one comes back from the Marines but I think we will be able to convert him, especially if they have bacon and cheese on them!