Wednesday, November 13, 2013

Roasted Brussels Sprouts

· 2 pounds fresh Brussels Sprouts, ends trimmed and yellow leaves removed
· 3 tablespoons olive oil
· 1 teaspoon sea salt
· ½ teaspoon pepper
· 2 tablespoons minced garlic
· ½ pound bacon, cooked and crumbled

1. Preheat oven to 400 degrees.
2. Place trimmed Brussels sprouts, olive oil, salt, pepper and garlic in a large resealable plastic bag. Seal tightly and shake to coat. Pour into a large baking sheet and place in center of oven.
3. Roast for 20-30 minutes, shaking pan every 5-7 minutes for even browning. Reduce heat if necessary to prevent burning. The sprouts should be dark brown when done.
4. Remove from pan into a serving dish and sprinkle with bacon. Serve immediately.

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