By Kelly Bogard
My mom is an awesome cook. When we were growing up, she was able to figure out the favorite foods for each of her kids. Now, I realize she did this through experimentation. She taught us to always try new things when it came to food. She would tell us, “Taste it once, and if you don’t like it then you don’t have to eat it again.”
Now as a kid who was vehemently opposed to vegetables, I didn’t like that rule. However, as an adult and as a mother myself, I now see my mom’s master plan. Such is the case with Brussel Sprouts. I couldn’t stand the thought of them as a kid. But after hearing my mom in my head at a restaurant the other day, I decided to give them a try and I got a quite pleasant surprise.
For Roasted Brussel Sprouts, you will need…
1 1/2 lb. brussel sprouts, trimmed and washed
1/3 lb. thick-cut bacon, diced
1 shallot, sliced
2 tbsp. olive oil
2 tsp. dried garlic
Salt and pepper to taste
1/2 cup bleu cheese crumbles
They were amazing. Like little, caramelized cabbages, soft and buttery. Granted, these are not your average Brussel Sprouts. There are plenty of good things to help with the flavor. I think that just adds to the culinary adventure. Here is my attempt at recreating them.
Once the caramelized jewels are tender, remove them from the oven and toss them in a bowl with about two-thirds of the bleu cheese crumbles. Once everything is mixed well, top with remaining cheese and serve warm.
I really think you can turn a veggie hater into a veggie lover with these bite-sized treats. You might get funny looks at first, but once you try them, you won’t want to stop. Spring is here and I am anxious to try some new recipes. If you have something you want me to cover, just let me know. From all of us at Texas Table Top, enjoy!
Recipe: Roasted Brussel Sprouts
Summary: Warm, buttery and bold veggie delight
- 1 1/2 lb. brussel sprouts, trimmed and washed
- 1/3 lb. thick-cut bacon, diced
- 1 shallot, sliced
- 2 tbsp. olive oil
- 2 tsp. dried garlic
- salt and pepper to taste
- 1/2 cup bleu cheese crumbles
- Preheat oven to 400 degrees F.
- Slice sprouts in half lengthwise.
- Combine sprouts, bacon, shallot, garlic and salt and pepper in a large bowl.
- Toss with olive oil.
- Place in a glass baking dish and move to the oven for 25 minutes.
- Remove to stir and return to the oven for an additional 20 minutes.
- Once tender, place in a large serving bowl and stir in two-thirds of the bleu cheese crumbles.
- Sprinkle the remaining cheese on top of the prepare dish and serve warm.
Cooking time (duration): 0 hour(s), 45 minutes
Number of servings (yield): 4-6