Nancy Lowell
This is one of those no recipe needed recipes, so here is what I did to make these meltingly delicious pan roasted Brussels sprouts:
- 24 ounces of Brussels sprouts (2 of those paper cups filled way up and held with plastic)
- 8 ounces of thick sliced bacon cut into strips
- 3-4 shallots
- Preheat oven to 325°F
Using a cast iron, or other heavy, oven-proof 12″ skillet, on low heat, cook bacon stirring as it cooks to separate the pieces. While the bacon cooks put the shallots through the food processor and slice thin. Set aside. Cut the bottom ends off the Brussels sprouts, then put those through the processor. It will seem like a lot, but when you’re done they will have diminished in volume as much as they have increased in flavor!
When the bacon is staring to brown, add the shallots to the pan. Continue to cook for until shallots start to soften, about five minutes. Add the Brussels sprouts to the pan (the pan will be very, very full) and using a tongs, carefully mix and turn the mixture to coat the sprouts in the fat, and allow all ingredients to combine. Continue cooking on low heat for ten minutes, stirring and mixing often. )If you are as messy as I am you will spill shreds of green all over your stove top.) Put the entire pan into the oven, and cook for 30 minutes, removing the pan and mixing the ingredients every ten minutes.
If you like you sprouts a little crunchy, roast for ten to fifteen minutes, the longer you roast the deeper the roasted flavor, and the softer the sprouts. I don’t recommend cooking much more than 30 minutes.
Nancy is the author of The Chef’s Last Diet. For more recipes, visit Nancy’s blog, at http://chefslastdiet.com