Steve Kroll
Wine Guy
Brussels sprouts are one of my favorites. I have two methods that seem to work best for me. Most of the time I just halve them and toss with a little olive oil, minced garlic, salt and pepper, and then roast them in a hot oven until they are browned and caramelized.
The other way I make them is a little fancier, and makes a good side dish for holidays:
The other way I make them is a little fancier, and makes a good side dish for holidays:
- Start with a pound of sprouts, halved.
- Fry up 3 or 4 slices of bacon in a pan and remove. Pour off all but a tablespoon of the remaining fat. Add a tablespoon of olive oil to the pan.
- Add the sprouts and brown until nicely caramelized and tender.
- Add 1/4 cup chopped walnuts and a handful of dried cranberries (aka "craisins") to the pan.
- Crumble the bacon you fried earlier, and add back to the pan.
- Toss with a couple tablespoons of your favorite vinaigrette or commercial Italian salad dressing. Season to taste and serve warm.
- Try not to eat the whole thing.