Brussel sprouts always get a bad rap. And unfortunately, it starts in a pot of boiling water way back in childhood. And honestly, eating bland boiled cabbage is enough to scar every child all the way through adulthood. So what makes them any different now and why should you give them a second chance? Because, the truth about all vegetables is that they taste as great as their cooking methods and seasonings. Don’t blame the vegetable. Blame your mom. Or whoever boiled them in the first place. So here is how you make something that triggers childhood food trauma into an epicurean delight. This is the making of Roasted Brussel Sprouts with Sausage and Bacon- a dish that will become a new family heirloom recipe and a staple on your Thanskgiving and Christmas dining tables.
Firstly, lets appreciate just how beautiful and intricate they are… in a bid to reframe our mind’s perception of Brussels sprouts. We never had these growing up in Jamaica but needless to say, I was overcome by their cuteness when I moved from my home country in my 20s. Instinctively, I explored all the foods I didn’t have growing up and Brussels sprouts was one of them.
Over the years, I have tried several ways to cook them, and they are a really tough vegetable to get right. But they are a great winter vegetable and when done right, are absolutely delectable.
For me the two major secrets to great Brussel sprouts are fat and salt. Use good quality of both and add generously. This recipe uses both extra virgin olive oil and either bacon or bacon fat. Flavour is what we are all about.
This recipe could be a keto, low carb, paleo meal all on its own or could be used as a side dish on a festive table or for a nice side to a Sunday roast. That would utilize the oven efficiently as you could pop this in while your roast is going.
Freshly cracked pepper and Smoked Maldon Sea salt take this humble vegetable into the culinary high arts…. transported with fat and sausage meat….these babies are just sensational
- 1 1/2 pounds Brussels sprouts
- 2 -3 high quality sausage links (cut into small chunks)/ subtitle with 4oz bacon
- 2 tablespoons bacon fat (leave out if using bacon)
- 2 tablespoons Extra Virgin Olive oil
- Maldon Sea salt to taste
- Freshly ground pepper to taste
- Preheat the oven to 400 degrees.
- Remove outer layer of sprouts and discard
- Cut sprouts in half lengthwise.
- Place the Brussels sprouts in a baking pan, including some of the loose leaves, which get crispy when they're roasted.
- Add sausage, bacon fat, olive oil, 1 1/2 teaspoons salt, and 1/2 teaspoon pepper, toss with your hands, and spread out in a single layer.
- Roast the Brussels sprouts for 20 to 30 minutes, until tender and nicely browned and the sausage is cooked. Toss once during roasting.
- Taste for seasonings, and serve hot.
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