The Everybody Eats! Gourmet

Brussels sprouts roasted with bacon, October 2010

Brussels sprouts were never a favorite of mine until I ran across this recipe. Here they’re combined with thick-sliced bacon and roasted until they’re well caramelized (the original recipe says “almost incinerated”) so their woodsy, pungent flavors deepen. This can be a side dish, but I like to add crusty bread and a nice pinot grigio for a quick and elegant supper.

BRUSSELS SPROUTS ROASTED WITH BACON

Start to finish: 40 minutes (active time: 10 minutes)
Servings: 2 as a main dish; 4-6 as a side dish

1 pound Brussels sprouts, trimmed and quartered or halved
2 tablespoons olive oil
Salt and pepper
2 slices thick-cut bacon, diced

Preheat oven to 400°F

Spray a baking dish or baking sheet with cooking spray or line with parchment paper. Place the Brussels sprouts on the dish or pan. Sprinkle with olive oil and toss to coat. Spread the Brussels sprouts in a single layer. Sprinkle with salt and pepper to taste. Top evenly with the diced bacon.

Roast 20 to 30 minutes or until the Brussels sprouts are very dark and the bacon is crisp, checking and stirring every 10 minutes. Serve immediately.

Weight Watchers points, per main dish serving: 7

(Recipe adapted from Ruth Reichl’s “Garlic and Sapphires,” Penguin Books, 2005.)