Posts Tagged ‘roasted’

I think bacon makes nearly anything taste better and with Thanksgiving shortly coming, I wanted to inspire people to make one last attempt to enjoy Brussels sprouts as an accompanying side dish. Brussels sprouts are incredibly healthy and contains sulforaphane which is believed to have tremendous anticancer properties as well as indole-3-carbinol which boosts DNA repair in cells and blocks the growth of cancer cells.

If you’ve tried Brussels sprouts before in the past and didn’t particularly enjoy the flavor (or lack thereof), I encourage you to try this recipe as a last-ditch effort.

Ingredients

  • 1 lb brussels sprouts
  • 4 or 5 rashers of thick sliced bacon
  • salt and pepper

1. Preheat the oven to 400 degrees. Set four or five pieces of bacon on a sheet pan and cook until crispy. Remove and lower the heat to 350 degrees. Crumble the bacon in pieces and set aside.

     

2. Cut the Brussels sprouts in half and add to a large mixing bowl. Tilt the sheet pan slightly and collect  2 tbsp bacon fat. Add it to a bowl with the Brussels sprouts.

     

3. Toss the brussel sprouts with the bacon fat until well coated.  Spread the brussels sprouts out on a clean sheet pan. Season with salt and pepper to taste.

4. Cook for 15 minutes and then turn the Brussels sprouts over. Some will have begun to caramelize and others may just begin to show signs of wilting greens. Cook for another 15 minutes.

5. Serve the Brussels sprouts hot with the crumbled bacon pieces on top.

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Garlic has gotten a bad rap. Vampires and people on first dates have uniformly tried to stay away from garlic for centuries because of its harsh, pungent flavor (or death inducing side effect). Garlic has even been linked in Islamic myths as the fruit left behind from the left footprint of Satan after he left the Garden of Eden (the onion was the fruit of his right). I have hopes of persuading some of you to look upon this root vegetable a little different, I want to showcase garlic in a new light. Like most vegetables, when roasted, garlic takes on a completely different flavor becoming more sweet and mellow and becomes a perfect compliment to foods.

This is one of the easiest appetizers you can make for guests or for yourself on a cold winter day, in addition to the insane health benefits that have been found from the consumption of garlic including prevention of heart disease, high blood pressure, high cholesterol, and cancer.

Ingredients

  • 1 whole head of garlic
  • 2 tbsp olive oil
  • salt and pepper

1. When picking a head of garlic, you want to make sure that the white paper is tight and in tact. Squeeze the garlic gently; it should be firm and not yield easily. It should be heavy for it’s weight and should not have any black powder (usually found near the root). This is mold yet most grocery chains will put it out anyway. And stay away from “elephant garlic” as this isn’t garlic at all, but a cousin of the leek/onion family.

2. Preheat the oven to 350 degrees. Cut the garlic about a quarter of the way from the top making sure you cut through each clove held within.

3. Place the cut garlic on a piece of aluminum foil big enough to enclose the head completely. Pour the olive oil over the cloves. Season with salt and pepper.

    

4. Wrap the garlic up tightly and place on a sheet pan or other baking dish. Place the pan in the oven for 55 minutes.

5. Let the garlic head cool for five minutes on the stovetop before trying to unwrap. The individual cloves will easily pop out of their skin when given a gentle squeeze. Serve warm mashed over bread, in salad dressings, or anyway you desire.