Enjoy this dish during the Holidays
or any time of the year!
This is a yummy recipe I adapted from an In-Style Magazine article, of all places, several years ago. It’s so tasty that even your guests who don’t care for Brussels Sprouts will savor it when they give it a try. It’s perfect for Holiday Cooking and low fat too!
Similar to the Roasted Cauliflower dish, you can prepare this ahead of time, and then roast it while your turkey is resting. It also complements many other main dishes such as Rib Roast, Ham and Pork.
I prepared the Brussels Sprouts last weekend for one of our wine groups and several guests have already asked me for the recipe…so to the Eau de Vie wine group, this one’s for you!
Roasted Brussels Sprouts
- 2 lb Brussels sprouts, trimmed and halved
- ¼ lb bacon, cooked crisp and diced
- 2 cloves garlic, minced
- 4 tbsp olive oil
- 2 tbsp balsamic vinegar
- 4 tbsp chicken broth
- ½ cup panko (Japanese bread crumbs)
- ½ cup shredded Parmesan cheese
- Salt and pepper to taste
Heat oven to 425°.
In a large bowl toss brussels sprouts with bacon, garlic and olive oil.
Spread vegetables in a single layer in a large baking dish, at least 2 inches high. Roast for 25 minutes or until sprouts are tender. Stir in balsamic vinegar and chicken broth. Sprinkle with panko.
Return to oven for 5 minutes. Remove from oven and stir in cheese. Season with salt and pepper to taste.