Roasted Brussells Sprouts

This is a super-quick but super-tasty veggie side. Make it when you have something else in the oven (meatloaf, perhaps?) for a practically worry free accompaniment.

Roasted Brussels Sprouts

Brussels Sprouts, cut in half
Olive Oil
Salt
Pepper

No quantities are listed because you can make as many or as few as you need.

Preheat the oven to 375

Toss all ingredients on a foil-lined baking sheet. Roast in the 375 degree oven until nicely caramelized and soft, but not mushy. 15-20 minutes. Stir at least once during roasting for more even cooking.

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Brussels Sprouts with Bacon and Shallots

Over the past few years I have been experimenting with new ways to cook Brussels sprouts. Thanks to Tequilarista for giving me the idea to try cooking them with bacon! These were delicious.

Brussels Sprouts with Bacon and Shallots

1 Slice Bacon
1 Small Shallot, sliced
1/4 Cup Water
Pinch Sugar
Salt and Pepper
Brussels Sprouts, whole, halved, or quartered depending on size. (I forgot to weigh my brussels sprouts before I started, but I had about 3 cups or so.)

Chop/slice the bacon and cook it over medium-low to medium heat until crispy. Remove from the pan to drain on a paper towel. Drain off all but about 2 tsp of fat from the pan. Add the shallots and cook until beginning to soften, about 3 minutes, add in the brussels sprouts, sugar, salt and pepper and sautee for about 5 minutes to get some color going. Add in the water and cook until it has evaporated, stirring occasionally. At this point the sprouts should be cooked through. Just continue cooking until they are as nicely browned as you like them, sprinkle with the reserved bacon and enjoy.

Sauteed Brussels Sprouts Recipe

Brussels Sprouts. The vegetable we all love to hate. I definitely remember the horrible smell whenever my mom cooked these when I was a kid. But now that I know a few different ways to prepare them, I really love them. Here is one of those ways. I will list the amounts I used for two servings, but this can be made in larger quantities for a crowd quite readily. (Say for Thanksgiving, for example.)





Sauteed Brussels Sprouts

8 oz. Brussels Sprouts
1/4 Onion
1 tsp Olive Oil
1/2 tsp Sugar
1 Tbsp Chopped Walnuts
A Splash of Liquid (Water, White Wine, or Broth)





Cut the bottoms off the sprouts and slice them. If you have a lot, use your food processor. Since I only had a handful, I used my trusty chef's knife. Thinly slice the onion. Heat the olive oil in a non stick skillet over medium heat. Add the onion and cook until very soft and beginning to caramelize, about 12 minutes. Add the brussels sprouts and cook for about 10 minutes more. Sprinkle the sugar over the top and add a splash of your liquid of choice. Continue to cook until softened and beginning to caramelize, about 7 minutes. Remove from heat and sprinkle walnuts over top.