There were requests for the recipe for the roasted Brussels sprouts with bacon and garlic from yesterday, and while the name of the recipe really is the recipe, I’ll go into more detail for people who are persnickety about quantities:
- 2 lbs Brussels sprouts
- 4 strips of bacon, diced and cooked, fat reserved.
- 8 cloves of garlic, peeled (and chopped if you want it really garlicky)
- 2 tablespoons olive oil
- 1 tablespoon salt
- 2 teaspoons black pepper
- 2 tablespoons cider or red wine or balsamic or sherry or rice wine vinegar, or lemon juice.
Preheat oven to 425°. Cut the sprouts in half. Toss the sprouts in olive oil, bacon (with bacon grease, after it’s cooled a bit), garlic, salt and pepper (I did this in a ziplock bag the night before. Except for the oven bit). Pour the sprouts into a 9x13 baking dish and roast, uncovered, for half an hour. Remove from the oven and toss to get the slightly charred sprouts off the top layer. Put a couple of teaspoons of water into the dish, cover with foil, and put back in the oven for another half-hour. Remove from oven and sprinkle with vinegar or lemon juice.
It should be noted that I am not persnickety about quantities, so yesterday’s dish had a handful of crumbled bacon and a healthy pinch of salt and a whole bunch of pepper, but it turned out fine, anyway.
