Ingredients
- 12 Brussels sprouts
- Extra-virgin olive oil
- Kosher salt
- Pinch crushed red pepper flakes
- 1/4 cup pine nuts
- 2 slices slab bacon, cut into lardons
- 1 block Parmigiano-Reggiano
Directions
Preheat the oven to 400 degrees F.
Cut the Brussels sprouts in half lengthwise, from top to bottom.
Toss the sprouts with olive oil, salt, and crushed red pepper. Toss in the oven until tender, about 20 minutes.
Place the pine nuts on a sheet tray in the oven for the last 5 minutes of roasting the sprouts.
While the sprouts are roasting, put the bacon in a small saute pan with a splash of olive oil and bring the pan to a medium heat. Cook the bacon until it is crispy, 7 to 8 minutes. Remove the bacon from the pan.
Toss the roasted Brussels with the crispy bacon and toasted pine nuts. Using a peeler, shave a few slices of Parmigiano on top.
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By amlinjam
Jackson, TN
on March 25, 2012
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Wow..who knew a nasty brussels sprout could become a star at the table. This recipe was the first time in my years of living that I thought brussels sprouts tasted remotely good! Anne, you must have some magic up your sleeve because I sure didn't think it was possible no matter how many times you said they would taste good! Please...try this at least once so you'll be just as surprised as I was. Thanks Anne for another rock star moment.
By rdomaratius_427000
LEONARDO, NJ
on February 18, 2012
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I never liked Brussels Sprouts ontil I tried this recipe. Simple but flavorful!
By HealthfulCook
Mesa, AZ
on February 11, 2012
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This is one of my favorite recipes for brussels sprouts so far! I never liked them growing up, but if I would have this recipe I would have changed my tune. Not only are they flavorful, but they are not super greasy. The roasting really does the trick. Even my 2 year old at them up.
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