Wow, it has almost been half a year since I’ve posted! I have been meaning to get back into posting about my culinary adventures, but life can sometimes get away with you. In December, I was offered a promotion at work. I became a manager, which meant I had to learn how to train others, manager others, and find a way to do it without transforming into the quintessential horrible boss. It is so common to have a horrible boss that Hollywood even made a movie out of it. I wanted to find a way to help train and manage others, ensuring high quality work, while trying to build up those that I supervise. A few months later, I finally feel like I’ve got a grasp on it and have some free time in the evenings ago. While it would be awesome to food blog full-time and support myself financially with this, I have to be practical and make sure that I sustain the life that I have. I realize that we are not all destined to be internet famous (or famous in other ways). I am just content to produce a record of the food I love to cook and be able to share it with others who are interested. So after all this time, I’m going to post a relatively simple recipe, because I’ve had to prepare more simple dishes to accommodate a busy life.
Brussels sprouts were the underdog of the vegetable world that recently became head of the pack in recent years. Chefs have reinvented this misunderstood green, much to my delight. Growing up in an Asian household, we never ate Brussels sprouts. Instead, we would opt for its more mellow cousins-broccoli and gai lan (AKA Chinese broccoli). When I first began experimenting with these oddball veggies, I really couldn’t understand how to make them palatable. They have an intense bitterness that needs to be tamed. So lesson #1: never serve boiled or steamed Brussels sprouts. The bitterness will pucker your lips and turn you away. Instead, Brussels need a good blistering, a result that can only be achieved by combining oil and heat. You can choose to pan fry, deep fry, or roast in the oven. Either way, make sure to use LOTS, and I mean LOTS, of oil and/or butter when cooking these babies.
Friends of Brussels sprouts also include: bacon, vinegar, sugar, garlic, butter, onions. I love adding caramelized onions to my sprouts because they add a nice sweetness. I did not include these in this recipe for the sake of simplicity. Instead, Balsamic vinegar plays a key role in taming the beastly bitterness that resides inside of a Brussels sprout. Aged vinegar will be sweeter than the thinner non-aged versions. You don’t need anything fancy. I love the Trader Joe’s brand of aged balsamic vinegar for this recipe. In terms of bacon, you’ll want to avoid bacon that has a large amount of sugar in it as the high roasting temperatures will burn your bacon. As tempting as they sound, you’ll want to avoid the maple-glazed types of bacon for this recipe.
I prefer to use fresh Brussels sprouts instead of frozen as that will impact the flavor and texture of your dish.
Cut Brussels sprouts in half or ¼ pieces to increase the surface area that touches oil, which will create more delicious golden and charred surfaces. This will also reduce cooking time and allow any seasonings that you use to better absorb through the layers of leaves that comprise a sprout.
A general tip for roasting veggies in the oven: hotter is better. You want your oven at least at 400 degrees F. Oftentimes, I will actually turn on my broiler/burner on maximum heat to get a good roast on my veggies. At lower temperatures, your veggies will just steam, which defeats the purpose of a good oven treatment.
Although an oven will say that it is at 350 degrees F, there is no knowing its true temperature unless you stick a thermometer inside. It is important to know if your oven runs hot or cold, and where its hot spots are. That way, you can learn to adjust cooking time and rotate your food as needed to ensure even cooking.
Prep Time: 15 minutes
Cooking Time: 35-40 minutes
1 lb Brussels sprouts, quartered
4 slices bacon, diced
3 tbsp olive oil
1 pinch red pepper flake
½ tsp salt, or to taste
1 tbsp black pepper
3 cloves garlic, minced sliced
2 tbsp aged balsamic vinegar
Preheat oven to 500 degrees F.
Cut Brussels sprouts length-wise into 1/4 pieces (i.e., cut Brussels sprouts in half, and then in half again).
Cut bacon into ½ inch pieces.
Combine Brussels sprouts with oil, bacon, salt, pepper, and red pepper flake. Place onto a lined baking sheet in a single layer. Spray with additional oil as needed.
Roast Brussels sprouts for 30-35 minutes, turning every 10 minutes to allow even roasting.
When Brussels sprouts have become golden brown and bacon has become crisp, sprinkle minced garlic and splash vinegar evenly onto the sprouts.
Continue to roast for another 5 minutes or until the balsamic vinegar has begun to thicken and become a glaze.
Remove from oven, taste for seasoning, and enjoy!