Roasted Brussels Sprouts with Bacon and Herbs

Finally, a photo for my beloved favorite recipe for roasted brussels sprouts, originally posted here. It's adapted from Second Helpings from the Union Square Café by Danny Meyer and Michael Romano.

Brussels Sprouts with Bacon and Herbs
Serves 4

6 oz. bacon, cut crosswise into 1-inch-wide pieces
1 lb. brussels sprouts, washed and trimmed - larger sprouts quartered, smaller sprouts halved
1 1/2 tsp. chopped fresh oregano, sage, or thyme (we used thyme)
3/4 tsp. sea salt
1 1/2 tsp. fresh lemon juice
pepper to taste

• Preheat the oven to 425 degrees F.
  
• Cook the bacon in a large ovenproof saute pan over medium heat until the fat is rendered, 6-7 minuts. Toss in the brussels sprouts and stir to coat. Add the chosen herb, salt and roast in the oven, stirring now and then during the last half of cooking, until the sprouts are tender, about 25 minutes.
  
• Remove from oven, stir in the lemon juice and pepper, transfer to a warm platter, and serve.
  

Meyer and Romano say that back in the day, a side of brussels sprouts was a dependable way to kill sales of a dish, but that they have noticed they are now winning people over. As for me, I DESPISED them until recently, when I discovered that it was not the sprouts but (sorry Mom) my mother's way of cooking them that was to blame. Poor sprouts: for all these years I blamed you!

Posted by jess at December 18, 2011 10:37 AM | TrackBack