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Roasted Brussels Sprouts
2013-10-28 11:37:16
A roasted vegetable medley starring Brussels Sprouts and featuring Shiitakes, Bacon, and Sage
Prep Time
10 min
Cook Time
20 min
Ingredients
- 1 Lb Brussels Sprouts; whole if small,cut in half if large
- 4 Slices Thick Sliced Bacon cut into small pieces
- 6-8 Carrots cut into diagonal wedges
- 4 Oz. Shiitake Mushrooms cut into thin slices
- 3-4 Fresh Sage Leaves, cut with a scissors into super-thin strips
Instructions
- Preheat oven to 275 F
- Cook bacon over low heat until almost crisp
- Put all vegetables into a bowl, add bacon and 2 TBL of the bacon fat left from cooking the bacon
- Toss well, and lay on a sheet pan
- Roast for twenty minutes, or until vegetables are tender
Notes
- Can be made vegan/vegetarian by omitting the bacon, and tossing vegetables with 2-3 TBL olive oil, and adding 2 tsp. kosher salt
Chefs Last Diet https://chefslastdiet.com/
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Melissa - Yum! Looks delicious. Can’t wait to try.
nrlowell@comcast.net - Please let me know how it turns out!
Adelien - I just stopped by because of the interesting bright colours. I guess it tastes great. Thanks for sharing.
nrlowell@comcast.net - It is very tasty and very easy to make!
Cary Vaughn - You had me at “bacon.” Looks delicious!
nrlowell@comcast.net - Hope you enjoy it!
Julie Chenell DeNeen - Looks divine!!!!
nrlowell@comcast.net - Was very tasty! I had it on a baked potato for dinner.
Ash-foodfashionparty - Looks so colorful and healthy.
Seasons Eatings » Chefs Last Diet - […] find some recipes here that will warm your heart and stomach. Here are some of my favorites: Roasted Brussels Sprouts, Butternut Squash Bisque, Carrot Sage Soup, Roasted Squash, Kale and Shiitakes, Apple Pie, and […]
Roasted Squash, Kale and Shiitakes |Eating Seasonally - […] this recipe, one of my favorites, will warm your heart and stomach. Some other favorites, like Roasted Brussels Sprouts and Mushroom Stroganoff can be found on my […]
Meatless Monday Recipe Two-fer » Chefs Last Diet - […] I have loved them even when no one cared about them. I’ve posted recipes for them before; pan roasted, in risotto, and the magical Brussles sprouts my friend Bonnie made. I recommend any of those, and […]