Roasted brussels sprouts w/ fresh rosemary!

This is my signature Thanksgiving dish (although I add green beans into the mix for that recipe), and I swear that if you don't think you like brussels sprouts, you will after you have mine! My 'fella, unfortunately, doesn't even like MY brussels sprouts, but that means more for me!!

Supplies and ingredients:

1-2 lbs. fresh brussels sprouts
4 sprigs fresh rosemary (the fresh rosemary is SO important!)
4 slices bacon, fried and chopped OR 2-3 slices pancetta or prosciutto OR, in an ingredients pinch, bacon bits (optional -- vegetarians can still enjoy this recipe without meat, but for the carnivores it adds a great flavor)
4+ tbsp. olive oil
Salt & pepper, to taste

Knife for slicing brussels sprouts
Baking pan (I prefer glass)
Aluminum foil

Soundtrack:

The Band
Van Morrison

Pre-heat your oven to 350-degrees F.


Rinse the brussels sprouts well in cold water, and prune them a little if you see any dry or yellowing "leaves". Let the brussels sprouts dry before slicing.

Slice off the bases of the brussels sprouts, and then into four parts (length-wise and width-wise). You want most of the slices to be slightly smaller than bite-size. When you come to nearly the end of the brussels sprouts that still need to be cut, slice a few of them a little larger/chunkier for variety.

Put the brussels sprouts in the baking pan, and drizzle the olive oil over them. If you are using bacon, you can chop it and sprinkle them over the brussels sprouts, or if you are using the bacon bits, add them now. If you are using pancetta or prosciutto, don't add them to the baking pan yet. Drizzle olive oil over the brussels sprouts, then sprinkle the salt & pepper over them. Stir with a wooden spoon, or just shake the pan to combine.

If you are using pancetta or prosciutto, you can layer it over the brussels sprouts now, and then evenly space the fresh rosemary sprigs over that (you can see from the picture, I had to use crumbled bacon, because most of my local grocers don't carry pork, and I didn't want to go out today -- stuffed up, and lazy!). Cover the baking pan with aluminum foil, and put in the oven for about 35-45 minutes. Uncover for the last 5-7 minutes to get a crisper roasted consistency, and to really let the fresh rosemary flavor seep into the brussels sprouts.

Break apart the rosemary sprigs after roasting, and sprinkle over each serving. So yummy! These brussels sprouts are savory, sometimes slightly bitter (in a really good way), and very filling. Paired with mac & cheese or mashed potatoes, you might have the perfect comfort food meal.

This recipe serves 4-6 as a side dish, and costs about $1/serving.