This is a great holiday dish to serve a crowd, as it makes a ton. It can be served as a side dish, or as a main dish paired with a salad. Roasting the brussels sprouts brings out their sweetness–if you think you don’t like the vegetable, try ’em prepared this way.
Ingredients:
2 slices bread
3 pounds brussels sprouts, trimmed and halved
3/4 cup cooked, chopped bacon
4 Tablespoons fresh lemon juice, divided
2 Tablespoons extra virgin olive oil
Kosher salt, to taste
6 fresh garlic cloves, thinly sliced
1/4 cup freshly grated parmesan cheese
Directions:
- Pre heat oven to 425 degrees F.
- To make fresh breadcrumbs, place bread in a food processor and pulse 2 times or until crumbly.
- Sprinkle crumbs on a baking sheet and bake 5-8 minutes or until golden.
- Remove from oven and set aside.
- Reduce oven temperature to 375°.
- Coat a separate 3-quart baking dish with Pam cooking spray.
- Combine sprouts, bacon, olive oil, 2 Tablespoons lemon juice, garlic and salt in baking dish and toss to coat.
- Bake 45 minutes or until sprouts are tender and lightly browned on edges, stirring twice.
- Remove sprouts from oven, add remaining 2 Tablespoons lemon juice and stir.
- In a small bowl, combine breadcrumbs and Parmesan cheese. Sprinkle over cooked sprouts.
- Serve immediately.
Oh I love brussel sprouts, I am the only one in my household who does, and always end up with lots of leftovers, no one will even try them when I put them in different recipes. Love the use of cheese and bacon in your recipe, can’t wait to try.