Before I put together the results of my edamame wiki recipe, I wanted to share a dish appropriate for the joyous cholesterol-clogging spirit of Christmas.
There are few vegetable dishes better than roasted brussels sprouts. Drizzle olive oil over them, add some sea salt and pepper, roast them in the oven until the leaves are brown and barely crunchy, and I’m a happy girl. But for the holidays, any self-respecting dish should make you consider elastic pants, for just a second.
That’s where Parmesan and bacon come in. Well, that and keeping all your bacon fat. The new year is still a week away, and there’s still time to indulge in a little decadence before then.
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The last few months have been incredibly busy and challenging for me. But in January I resolve to return to my regular posting in full force, and update you on all that has been going on. Thank you all for continuing to read these past two years. Have a very happy holidays.
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Bacon Parmesan Brussels Sprouts
Serves 8
1/4 pound bacon, diced
5 medium shallots, thinly sliced
3 cloves garlic, finely chopped
2 pounds brussels sprouts, halved
Salt and pepper
1 pound Parmesan cheese, grated
Preheat the oven to 300 degrees F.
In a medium-sized skillet over medium-high heat, sauté bacon in its own fat until cooked through and crispy, about 7 to 8 minutes. Remove bacon and drain on paper towels.
In the same pan (don’t drain the bacon fat), sauté the the brussel sprouts until brown (about 5 minutes). Add the shallots and garlic and cook until aromatic, about 3 minutes. Season with salt and pepper.
In a 8" x 10" casserole dish, line the bottom with brussel sprouts, shallots, and garlic. Sprinkle a layer of parmesan on top. Add another layer of the brussel sprout mixture. Add the bacon and rest of the parmesan on top.
Bake uncovered for 15 to 20 minutes, or until the cheese is melty and maybe even slightly golden brown.
Let sit for 5 minutes, then serve.
{ 12 comments… read them below or add one }
All I can say is Wow! I agree, roasted brussels sprouts are so good, but these sound like the ultimate (and great for a splurge during the holidays!)
This looks like the perfect brussels sprouts recipe!
I agree too that brussel sprouts are good when they are roasted! I like this dish! It is not too sinful to eat.
I have got to try this. Sounds great.
I usually like the crunchyness of Brussels Sprouts,
I made these for Christmas dinner, inspired by a dish I had at a restaurant that just blew me away. I think you’ll like it because the sauce is kind of similar to the ginger/scallion sauce served in Cantonese roast meat shops. Basically you cut the sprouts in half, coat in oil, roast cut-side-down at very high heat until caramelized. Meanwhile, you’ve pureed ginger and garlic in a food processor, added olive oil, and then simmered the mixture on very low heat until it’s mellow and sweet. Add a bunch of lemon juice to taste and then toss the sprouts in it. Top with something porky (I used porchetta.) Ta-da!
Ok, I’m imaging an idealized topping of thinly sliced pork belly, half fat and meat, half crispy skin.
Was the restaurant in NYC?
Amazing brussel sprouts recipe. Though I have not tried something familiar to these kind of recipes at home. The description to prepare it seems to be pretty simple and interesting. Will try it for this weeks dinner.
Mouth watering and top of is that its seems to be healthier than the other mouth watering dishes than we eat , this is the best part of the recipes that we find here.
i eat brussel sprouts just about every week, so its nice to come across a great recipe to try!
I made your brussel sprouts and bacon recipe two nights in a row! I didn’t have any Parmesan so I used Mozarella instead. Oh it was heaven! Right words to describe the experience? Totally amazing!
Great recipe! I am not a fan of brussels sprouts, but my husband is. I made these for Thanksgiving, and everyone loved them. I even had a few. Very tasty way to prepare these veggies.
You can’t really go wrong with bacon, it really is the ultimate addition to any food.