Brussel Sprouts on thick long stalks made for some eye catching vegetable shopping thanks to Tap Root Farms at the Hammonds Plains Farmers Market. Read below and see how I prepared them roasted with bacon and onion.
There are many varieties of cabbage and can be wildly dissimilar. Most have a short broad stem and leaves or flowers that form a compact head. They are also loaded with Vitamin C and Fiber.
I trimmed the bottom of the mini cabbages off the stalk and blanched them in salted boiling water for about 4 minutes, until the middle felt slightly soft.
Below is the procedure I prepared for Roasted Brussel Sprouts with Bacon.
Heat a large oven proof skillet and render 4 slices of diced bacon, about 4 minutes.
Render the bacon until about halfway cooked and add in 1/2 onion finely diced.
After the onions turn translucent add in 1 tsp of fresh garlic.
Saute and add in sliced brussel sprouts and combine with seasoning of salt and freshly cracked pepper.
Place into 400F oven for about 15 minutes until the brussel sprouts are slightly roasted.
Plate and Serve.
When I was plating I said out loud, shredded parmesan cheese would be nice on top.
If you try this recipe with parmesan cheese please leave a comment how it made as a garnish.
Join me in cooking fresh, local ingredients from the Hammonds Plains Farmers Market.
What did you buy and how did you prepare it?
Comment Below and leave me your inspiration.
Chef Lyle Kennedy