One of my favorite side dishes to order, prepared in my very own kitchen. Two different recipes below – both equally easy!
Roasted Brussels Sprouts (on pan)
Serves: 1-2
Ingredients:
Brussels Sprouts – half pound
Bacon – 2 slices, cut into bite size pieces
Honey Mustard – 1/2 tbsp
Balsamic Vinegar – splash
Optional: grated parmesan cheese, thyme.
Directions:
1. Place brussels sprouts in bowl. Cover and microwave for 3 minutes.
2. Heat pan with generous amount of olive oil. Add bacon.
3. Cook until bacon is near crispy, lower heat to medium and add in brussels sprouts.
4. Stir and make sure the brussels sprouts are completely coated with olive oil. Close lid.
5. After about 2-3 minutes, open the lid and check on the sprouts. If the pan looks dry, add a splash of water and close lid again to steam. Repeat this process about 3-5 times, which should take about 15-20 minutes. Ensure that the brussels sprouts are cooked through in the center and have a nice sear.
6. To finish, add a splash of balsamic vinegar to the pan and stir. Follow by the honey mustard. Stir and turn off heat. Season with salt and pepper.
7. [optional] Top with grated parmesan cheese and thyme for serving.
Roasted Brussels Sprouts (in oven)
Serves 1-2
- Preheat oven to 400-450F.
- Cut brussels sprouts in half, or three (see picture below – cut the tip and then the base in half so they stick together) or four into small bite size.
- Spread them out evenly on a baking sheet in single layer.
- Coat each brussels sprout generously to make sure they’re covered in oil totally. (make sure NOT to salt before cooking because the brussels sprouts will get soggy)
- Bake for about 20-30 minutes, until the outside is crisp and slightly brown but not burnt. Check it in 15 minutes and flip the brussels sprouts.
- When finished, season with salt and pepper to taste.
Home Made 