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> News > Past News > 2015 News > Main Street Matters October 14, 2015 > Recipe of the Week!
Oven Roasted Brussels Sprouts with bacon
Ingredients:
1 pound Brussels sprouts, trimmed and halved
3 tbsp extra virgin olive oil
Juice of one lemon
5 strips bacon, cooked to crispy and crumbled (or use Pecorino Romano)
1 tsp lemon zest
Salt and pepper, to taste
Directions: To prepare, soak Brussels sprouts in a bowl of cold, salted water for 20 minutes to remove any cabbage-loving little caterpillars. Preheat oven to 400 degrees Fahrenheit. Place Brussels sprouts in a large bowl and toss with olive oil and lemon juice. Arrange sprouts in a single layer on a baking sheet and bake for 25 minutes (turning once or twice), or until , until lightly browned and crisp outside and tender inside-you'll note that leaves that are loose will be especially brown and crispy-this is ideal.. Return Brussels sprouts to bowl, stir in bacon, lemon zest and additional lemon juice if desired. Salt and pepper to taste. Serves 4 to 5.
Recipe of the Week!
In case you missed it, here is the October 8 Recipe of the Week!Oven Roasted Brussels Sprouts with bacon
Ingredients:
1 pound Brussels sprouts, trimmed and halved
3 tbsp extra virgin olive oil
Juice of one lemon
5 strips bacon, cooked to crispy and crumbled (or use Pecorino Romano)
1 tsp lemon zest
Salt and pepper, to taste
Directions: To prepare, soak Brussels sprouts in a bowl of cold, salted water for 20 minutes to remove any cabbage-loving little caterpillars. Preheat oven to 400 degrees Fahrenheit. Place Brussels sprouts in a large bowl and toss with olive oil and lemon juice. Arrange sprouts in a single layer on a baking sheet and bake for 25 minutes (turning once or twice), or until , until lightly browned and crisp outside and tender inside-you'll note that leaves that are loose will be especially brown and crispy-this is ideal.. Return Brussels sprouts to bowl, stir in bacon, lemon zest and additional lemon juice if desired. Salt and pepper to taste. Serves 4 to 5.