A while ago, I shared my Susan’s Grilled, In-Season, Summer Veggies recipe. This Brussel sprouts recipe is similar. The lesson here is you can roast just about any vegetable you choose using a bit of extra virgin olive oil and sea salt. It’s that simple.
For the month of September, I’m selecting Brussel sprouts which are right in season. While not big fans of boiled Brussel sprouts, Janet and I love them roasted! Brussel sprouts are best to buy firm and bright green. When at your local farmer’s market, go for the sprouts that are still on their stalk. It’s hard to get much fresher, more nutrient-dense and delicious tasting Brussel sprouts then those. Brussel sprouts are also an outstanding addition to your diet for great gut health!
Ingredients – Serves 2-3
•Approximately 20 medium-sized Brussel sprouts
•1-2 tablespoons of extra-virgin olive oil – (I use Bionaturae Organic Extra Virgin Olive Oil)
•Coarse sea salt to taste – (I use Pacific Salt Sel de Mer Sea Salt Coarse)
•2 strips of bacon – (I use Applegate Organics Hickory Smoked Uncured Sunday Bacon)
Preparation – Pre-heat over to 400⁰F
Rinse and pat dry the Brussel sprouts. Remove the firm end with a knife and peel off the 1st layer of the sprout leaf. Depending upon the size of the Brussel sprouts, you can either cut them in half length-wise or just leave them whole.
Put the sprouts into a mixing bowl. Add enough EVOO to lightly cover all sprouts – about 1 -2 tablespoons. Sprinkle coarse sea salt, (without anti-caking ingredients), to taste - approximately 2 pinches. I enjoy the crunch of the coarse salt though fine salt is okay as well. Mix well so sprouts are coated with EVOO and sea salt.
Place the sprouts on a baking dish/cookie sheet – (I line my pan with foil.)
Optional: Dice 2 slices of bacon and keep to the side.
Cooking – Approximately 25 minutes
Roast sprouts for 15 minutes or until the side of the sprout touching the pan has turned brown.
Turn the sprouts over and let roast another 10 minutes depending upon the desired crispness.
Optional: If adding diced bacon to your sprouts – very highly recommended!! – distribute evenly over the sprouts approximately mid-way through the cooking process. Give the bacon a good 15 minutes to roast.
Hint: The smaller the bacon pieces, the more quickly they will cook.
When ready, remove the Brussel sprouts from the pan and plate! Then enjoy these delicious, warm and healthy bundles of earthiness!
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If you have any comments, please write and let me know!