There hasn't been much of a winter down here in Tennessee. Take yesterday for example.…
I’m a little late to the Brussels Sprouts train. They aren’t really in season but they are in my grocery store and I couldn’t pass them up. I love Brussels sprouts. I had my first one a couple of years ago during Christmas when my sweet hubby decided it was time for us to give them a try. We made them again this past Christmas. They were covered in a delicious cream sauce and became an instant hit. My own children even ask for them now! It’s crazy.
Sprouts are really tiny cabbages, basically. They grow on a tall stalk and are a tasty fall and winter crop. I added some broccoli to this dish too. Why? Because I like broccoli. And broccoli and garlic and bacon get along pretty dang well, too. And there aren’t enough broccoli recipes in the world! Poor broccoli gets stuck in a casserole or in a pool of ranch dressing and never gets any respect. Broccoli is delicious and it’s time we quit drowning it in cheddar cheese!
I’m glad I got that off my chest.
You could just do sprouts or just broccoli in this dish. Just make sure you season everything well! And thanks to Simply Recipes for the inspiration for this dish.
Roasted Broccoli and Brussels Sprouts
- 1 cup broccoli crowns
- 1 pound Brussels sprouts
- 3 cloves minced garlic
- 1 small shallot minced
- Juice of 1/2 lemon
- 3 T olive oil
- 2 t . kosher salt
- Freshly ground pepper
- 1/4 cup shredded Parmesan
- 2 slices of bacon
- Preheat the oven to 350 degrees. In a cast iron skillet, toss the broccoli, sprouts, garlic, shallot, lemon juice and olive oil together in the pan. Sprinkle the dish with salt and pepper. Roast for 20 minutes.
- Meanwhile, fry up the bacon in a separate skillet until crispy.
- Stir the sprouts and cook for another 15 minutes or until fork tender but not mushy. Top with the bacon and Parmesan cheese and cook for another 5 minutes. Serve hot and enjoy!