Several years ago I fell in love Brussels Sprouts! I had them in San Francisco at the Americano Restaurant in the Hotel Vitale...I believe this was the same night I met some of the Phoenix Suns players. Anyway, besides meeting the MVP of the NBA Steve Nash, the highlight of the night was definitely the roasted Brussels Sprouts. Since then I have made it my mission to change the BAD reputation of Brussels Sprouts one diner at a time. So earlier this year when my college roommate was in town from Ventura I surprise her family was roasted Brussels Sprouts. I demanded everyone try JUST ONE!
And they Loved them!
At Thanksgiving she called to say she was making Brussels!! I think this is the biggest compliment that a chef can be paid. To have served a dish, that the your guests didn't think they would love, ended up loving, and are now sharing with others!
Welcome back Brussels!!!
25 trimmed and halved Brussel Sprouts
5 sliced of Bacon cut into small pieces (you can also use diced Pancetta).
1 garlic head minced
1 T Brown Sugar or Maple Sugar (optional, the carmelization gives great flavor)
Zest of 1/2 lemon
Salt and Pepper
Preheat over to 475-500 degrees. In a roasting pan add Bacon pieces and roast until halfway cooked, not quite crispy. While the Bacon is cooking up, trim and halve Brussels. Add Brussels, Garlic, Brown Sugar, Lemon Zest, and Salt and Pepper. Toss well. Roast until Brussels are firm, not mushy (that's what gives them their bad flavor) approximately 10 minutes. Toss well at 5 minutes. Serve warm.
And make sure everyone tries them!!! :)
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