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Roasted Brussels Sprouts - question

I am planning to roast brussels sprouts for Thanksgiving. Halve them and toss them in olive oil and kosher salt. Roasted for 35-40 minutes at 400.

There are several recipes that include bacon or pancetta, and some that also use balsamic vinegar. While I believe my plain roasted ones will be delicious, I was thinking about tossing half of them in some kind of bacon dressing (for the non-vegetarians) --- once I remove them from the oven and they're still hot,

Any ideas on the best way to do this? Thanks!!!

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  1. A dressing made from crushed bacon and red wine vinegar, a touch of sugar and a dab of mustard (dijon if you have it, any other mustard if you don't) with a bit of bacon fat added works very nicely. Cook the bacon, crisp but not burned, remove from pan and reserve some of the fat. Add the vinegar, sugar and mustard and stir over low heat to combine. Add Brussels Sprouts and toss. Crush bacon into very small bits and sprinkle over sprouts on serving plate/platter. Give it a taste for seasoning etc. before you do the toss.
    I think your roasting time a just a little bit long ... be sure to check them after 20 - 25 minutes and adjust as necessary. 400 degrees is a lot of heat.

    1 Reply
    1. re: todao

      Thanks for your suggestion about the timing and temperature, as well as this idea. It's just what I had in mind and I'm trying it out today.

    2. I would roast them and then saute some bacon/pancetta with shallots and then just toss the cooked sprouts in the bacon/bacon fat/shallot mix and then deglaze with the balsamic in the pan if you want that too.

      I've also just done the whole thing on the stovetop in a cast iron pan...

      10 Replies
      1. re: dahlsk

        I like this idea and might try it next time. Thanks!

        1. re: dahlsk

          I did this method with bacon, caramelized onions and a few sprigs of fresh thyme, sans the balsamic. They were such a hit that non-vegetable eating BIL ate seconds of them and MIL kept all the leftovers.

          1. re: dahlsk

            Do you have any more details on how to use the cast iron pan to cook the sprouts? Just heat it really hot and let them hang out for a while. How long before you toss with the bacon/shallot mix? I attempted my first roasted sprouts yesterday and they turned into a charred, burned mess in the oven at 400F for 30 minutes so perhaps the pan method will work better.

            1. re: fldhkybnva

              Sorry to hear about your sprouts - I have no trouble with them at 400 for 30 mins, so perhaps your oven runs hot. Anyway, I do them in a cast iron skillet on the stovetop sometimes too, depending on my mood - I halve them, then place them cut side down in a single layer and saute in butter and bacon grease over medium heat for probably 5-6 minutes without stirring, so they can get some good color on that side. Then I stir and continue to cook until they're done - it can take another 10 mins or so, depending on the size of the sprouts.

              1. re: biondanonima

                This sounds quick and easy maybe I'll give that a try. I don't know know why I bought so many but still have some leftover but not sure how long they store, I'm thinking perhaps I could keep them a week or so but they are so relatively inexpensive that of course I could get more. I will try this method, I have a feeling this will be a new favorite vegetable for me.

                1. re: fldhkybnva

                  They actually keep VERY well in the fridge, just like any cabbage. They are ridiculously expensive at my local markets, so I stock up on them when I go to Costco and they keep for three weeks to a month, usually, without issue. We are nearing the end of the season, though, so the ones I'm getting now don't have quite the staying power.

                  I'm sure you will love the pan roasting, but don't give up on the oven, either. Just cut back either the time or the temp, and pull them when they are a color you think you'll like. BTW, if you want another stovetop method, I like to shred them using my 4mm slicing blade on my food processor, then sauteing the shreds in a tasty fat. They're also fabulous made into a gratin, with tons of cream and parmesan cheese.

                  1. re: biondanonima

                    What size do you usually buy? I know they are all kind of the same size scale of course, but there seemed to be some variation with walnut-sized to olive-sized. Yea, I actually originally was going to do it just like my favorite roasted asparagus - salt, pepper and parmesan but I thought I'd leave them unadulterated first, but really why? :)

                    1. re: fldhkybnva

                      The ones I get are usually walnut sized - I halve those for roasting. If they're closer to the size of an olive (and there are usually some of those smaller ones in each bag), I just cut off the stem end and leave them whole.

                2. re: biondanonima

                  I have never had any trouble roasting brussels sprouts on 400 in the oven and I cook themr closer to 45 min. I rarely cut them in half, though. Maybe that makes a difference?

            2. Watch them closely. They can burn pretty quickly. I just roasted some whole and the outer leaves were black and the insides were soft and creamy after 30 min at 400

              1 Reply
              1. re: scubadoo97

                Thanks. I might lower the heat - particularly if I need to cook them with something else.

              2. When I use either bacon or pancetta with Brussels sprouts I render the diced meat first, drain and save the fat, then put the cooked meat into a bowl and set aside. I then mix the saved fat with the washed and trimmed sprouts, add a tad of olive oil if needed, season, and roast. To serve, tip the roasted sprouts into a serving bowl or platter, add the crumbled cooked bacon/diced pancetta over top and toss to mix.

                1. just roast them as planned, and toss the batch for the non-vegetarians in a standard warm bacon dressing. Alton Brown has a good recipe. obviously skip the spinach salad part (and you can also substitute cider vinegar for the red wine):

                  http://www.foodnetwork.com/recipes/al...