ROASTED BRUSSELS SPROUTS

This recipe, easy but very tasty, is from “Garlic and Sapphires” by Ruth Reichl, gastronomic critic of the The New York Times and editor in chief of Gourmet Magazine, one of the most famous culinary magazines, Gourmet Magazine. It can be a side dish for roasted meat or sauteed sausages, otherwise these Brussels sprouts are the perfect course for a vegetable supper.

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Serves 8

1 kg Brussels sprouts

5 tbsp extra-virgin olive oil

(4 slices thick-cut bacon) discretionary

salt and balck pepper

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Method

1 Preheat the oven to 220°C. Place the Brussels sprouts in a baking dish; sprinkle with extra-virgin olive oil and toss to coat. Season with salt and pepper.

2 Roast for 20-25 minutes, stirring, until the Brussels sprouts are dark.

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For an even more satisfying dish, try adding 4 slices thick-cut bacon, diced, to the vegetables and bake until the bacon is crispy.