This recipe is NOT safe for Coumadin (warfarin) users.
This recipe is safe for those who are lactose intolerant.
This is NOT a low sodium recipe.
GERD / Acid Reflux
No specific GERD triggers.
This recipe is safe for those who are sensitive to gluten.
"Brussels sprouts are really quite versatile."
Chef Yotam is right. Brussels sprouts are fantastically versatile. There is no question that they are misunderstood and often not cooked right. Roasting is one of my favorite ways for making brussels sprouts because the caramelized flavor adds sweetness and richness to the bitter sprouts. Using the bacon and sage as flavoring gives these a great Fall flavor – perfect for holiday meals.
Roasting is dry cooking food in an oven in a large uncovered pan. The last three words of this definition are the key. By not covering the food, the heat creates a crusty brown exterior, sealing in moisture. The pan should be large enough that the moisture that does escape from the food evaporates quickly; otherwise the steam will keep the food from browning properly.
Tender meats are ideally suited for roasting because dry cooking is not sufficient to break down the fibers in tougher cuts. Examples like tenderloin, prime rib or top round should be roasted, while chuck is best cooked with moist heat (see Braising). Fish and fowl are ideal for roasting.
When roasting vegetables it is important to have a large pan so that they will and not touch each other. I try to leave at least 1/4 of the bottom of the pan exposed and stir the vegetables often.
Servings = 4 | Serving size =about 1 cup
Cooking Time = 45 Minutes
This recipe can be multiplied by 2, 3, 4, 5, 6, 7, 8.
This recipe makes great leftovers cold or hot.
|2||slices bacon (diced)|
|1 lb||Brussels sprouts (quartered lengthwise)|
|2 tsp||dried sage|
|fresh ground black pepper (to taste)|
Place a large skillet in the oven and preheat to 325°F.
When the pan is hot add the bacon and return the pan to the oven. Roast for about 10 minutes, stirring occasionally.
Add the brussels sprouts, sage, salt, and pepper.
Toss well and roast for about 20 to 25 minutes. Toss frequently and stir from the bottom to make sure that all sides of the brussels sprouts are roasted.
Serving size = about 1 cup
Servings = 4
Amount Per Serving
|Calories 115||Calories from Fat 60|
|% Daily Value|
|Total Fat 6g||10%|
|Saturated Fat 2g||9%|
|Monounsaturated Fat 3g|
|Trans Fat 0g|
|Total Carbohydrates 10g||4%|
|Dietary Fiber 4g||17%|
|Vitamin A 17%||Vitamin C 160%|
|Calcium 5%||Iron 10%|
|Vitamin K 207 mcg||Potassium 474 mg|
|Magnesium 30 mg|