This is a recipe I've been making for years (at my family's request) for Thanksgiving, although I do make it year-round, especially when fresh brussels sprouts are in season. You can certainly use frozen, but make sure you thaw them completely first.
2 lbs of brussels sprouts, outer leaves removed, large ones halved, small ones left whole
3/4 lb. of bacon, thinly sliced crosswise
olive oil
1 T chopped fresh rosemary
Salt and freshly ground black pepper, to taste
Mix all ingredients in a bowl and spread on a shallow baking sheet. Roast in a 375 degree oven for about 20 minutes, then give everything a stir and redistribute into an even layer. Return to oven and cook for another 20 minutes or so, until brussels sprouts are caramelized and bacon is cooked.
Enjoy!
I guess I should have mentioned that you should use just enough olive oil to coat the veggies...best to do it before you add the bacon.
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