I have to confess that I’ve never been a fan of brussels sprouts. I’ve tried a lot of recipes, but none of them have really grabbed me, and I rarely seek them out when I’m shopping for produce, or order them in a restaurant. While in Montana visiting family over the holiday, though, we had some in a restaurant that were really good, and I decided to try to duplicate the dish. So this recipe is inspired by a starter at the Wassweiler Dinner House and Pub in Helena, Montana. I didn’t look at their recipe for “charred brussels” when I put mine together, and what I made is a bit different than theirs. But the method I came up with was pretty amazing, and I can honestly say that I may never make this vegetable any other way.
Ingredients
1 lb. Brussels Sprouts
2-3 strips of good bacon, chopped
large shallot or half yellow onion, sliced fine
olive oil
sea salt
fresh ground pepper
balsamic vinegar reduction (purchased)
Recipe
Preheat oven to 450. Put bacon and onions on sheet pan, and put in oven. Meanwhile, clean and halve sprouts, toss with olive oil to coat, and season with salt and pepper. When bacon and onions are beginning to brown (about 5-7 minutes), add sprouts, and toss with bacon and onions on sheet pan. Continue roasting on high heat, tossing occasionally, about 10-15 minutes, until sprouts, bacon, and onions are well-browned (if they’re not browning, increase temperature to 475 for a couple minutes. Remove from oven, and drizzle liberally with balsamic vinegar reduction, add salt if necessary. Can be served immediately, or at room temperature. This method also works for carrots and parsnips.
FoodIowa 