If you’ve never considered Roasted Brussel Sprouts a go to side dish for Thanksgiving, much less any meal, you are not alone. Sprouts have been the redheaded stepchild of the vegetable world ever since mothers and grandmothers served boiled, bland sprouts to us as children.
I was lucky early in my palette formative years. I had a chef friend sauté a pan full of sprouts that made me forget about all the bad ones I had before.
So many ways to cook sprouts, so little time. I am including below, my favorite and easiest way to cook these delicious bite sized morsels. You should experiment. Add flavor, try different pairings. Eat them while they are still inexpensive. – jughandle
Roasted Brussel Sprouts
What You Will Need:
- 1.5 pounds brussel sprouts - trimmed and halved
- 3 tablespoons olive oil
- 1 tablespoon unsalted butter - melted
- 1/2 teaspoon fine sea salt
- 1/4 teaspoon black pepper - freshly cracked pepper
- 1/2 cup Panko - Panko breadcrumbs
- 1/2 cup Parmesan cheese - grated
- 1 clove garlic - optional - minced
- 4 strips bacon - crispy with oil, optional
- cast iron skillet
- Preheat the oven to 425 degrees F.
- Wash and trim the brussel sprouts removing the dry outer leaf. Slice the ones that are larger than bite size in half. Place in a large bowl and store in a bowl with a lid in the fridge until needed.
- Prior to cooking, drizzle olive oil and melted butter over prepped sprouts. Add the salt, and pepper. Toss to coat in the oil/butter. Add in the Panko and 1/3 cup Parmesan cheese. Toss again to ensure the panko and parmesan coats all the sprouts.
- In a large cast iron frying pan fry your bacon until crispy. Drain the bacon on a paper towel and retain the grease in the pan.
- Transfer the prepped sprouts to a large cast iron frying pan and saute in the bacon grease and olive oil coating until the sprouts start to get a brown edge. Place your pan with the sprouts into your preheated oven and roast for 10 to 12 minutes to heat the sprouts through and fork tender
- The Parmesan cheese should be melted and the bread crumbs crispy. Remove from the oven and sprinkle the remaining 2 tablespoons Parmesan cheese on the hot brussel sprouts.
- Transfer to a serving bowl and scrape up any crispy parts still in the pan to also add to the serving bowl. Crumble the crispy bacon over the dish if you are using bacon, Taste and adjust seasonings as needed.