Wednesday, November 25, 2009

The New Green Bean??

Are brussels sprouts the new green bean? You can't read a food magazine, watch a food show or read a food blog these days without seeing a recipe for brussels sprouts.

I've always liked brussels sprouts, even growing up when they were boiled and didn't have the most appealing fragrance. It's amazing the wonderful toasted flavor, fragrance and color of roasted brussels sprouts. Even my husband, who is a green vegetable convert, likes these. Of course, that may have something to do with the bacon.

Roasted Brussels Sprouts with Bacon

2 (10-ounce) packages Brussels sprouts
2 ounce piece slab bacon cut into 3/4 inch cubes
1/2 cup walnut pieces
1/2 teaspoon salt
Freshly ground black pepper

Preheat oven to 375 degrees F.
Wash and then peel off any loose or damaged leaves from the sprouts. Trim the root end and cut each sprout in half.

Cook the bacon and walnuts in a large oven-proof skillet over medium heat until bacon just begins to crisp and walnuts are toasted, about 4 minutes. Transfer the bacon and walnuts with a slotted spoon to a bowl and set aside. Add the Brussels sprouts to the skillet and season with salt and pepper.

Put the pan in the oven and roast the Brussels sprouts for about 30 minutes, add the bacon and walnuts and continue to roast until the sprouts are cooked through and golden, about 10 to 15 minutes more.


  1. Ya know, I think you may just have put it into words.... brussels sprouts are the new green bean. I agree, recipes are everywhere lately!

    I say you can't beat them roasted and I don't know that I'd want to attempt them any other way.

    Happy Thanksgiving Julie!

  2. I am so going to try this recipe! I love brussels sprouts!(not to mention bacon and walnuts!)


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