Roasted Brussels Sprouts


High roasting temperature in this simple recipe has given cooks pause, even experienced ones. Many back off on the temperature, thinking it must be wrong. But, folks, you just have to trust me on this one. 450°F is the right temperature for a conventional oven; if you use convection, you may want to bring it down to 425 or even 400 degrees. And yes, the outer leaves will get dark brown, and they will be delicious as a crunchy, caramelized counterpoint to the tender green interiors. If you want to deglaze with something other than water, go ahead, but for me, the pure flavors of this dish need no alteration. Once you have gotten over your fear of high heat, check out my video for High Heat Roasted Chicken. (recipe Joanna Lynn Beaulieu)
1 pound Brussels sprouts, trimmed and halved (quartered if large)
1 large garlic clove, minced
2 slices thick bacon, cut into 1/4 inch dice
2 tablespoons olive oil
1/4 cup water
salt and freshly ground black pepper
1 Preheat oven to 450°F.

2 In a shallow roasting pan, toss together Brussels sprouts, garlic, bacon, and oil. Sprinkle with salt and freshly ground pepper to taste. Some kinds of bacon are saltier than others, so use salt sparingly. Turn sprouts so that cut sides are down and spaced out for the first half of the roasting period.

3 Roast in oven for about 25 minutes, stirring halfway through roasting, turning over the sprouts. Cook until sprouts are tender and begin to brown. Some leaves that have separated may be very dark brown - that is okay.

4 Stir in water, scraping up brown bits with a flat-edged spatula to deglaze. Serve warm.

servings  use metric
original recipe yield: 4 Servings
Notes NOTE On choosing a roasting pan. Before you trim and halve your sprouts, place them in a pan large enough, so the sprouts fill it halfway in a single layer. Such a pan is large enough to hold the halved sprouts without crowding.

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