Summer has long been a favorite season of mine, but the older I get, the more I enjoy fall. Living in Southeast Georgia has its challenges with weather and the changing of the seasons, but even when the temperatures outside don’t cooperate, I always cook along with the season, and food in the fall can’t be beat.
Brussels sprouts are on my dinner table throughout the fall months, and especially at Thanksgiving. Now, if you’re reading this, and you’re thinking, “No, thanks,” that’s because you’ve never had them roasted. The most flavorless way to cook anything is to boil it — and for brussels sprouts, that’s like sending them to an early death.
Cabbage-like and small, these little green leafy vegetables have the most flavor when they are tossed on a baking sheet with olive oil, bacon, salt and pepper. When they finish roasting, the bacon fat has married with the seasonings and they develop this beautiful golden brown, crisp texture. I finish them by shaving fresh, salty parmesan cheese over the top and there are never any leftovers.
Serve these alongside pork chops with rice, or as one of the green side dishes to accompany the turkey at Thanksgiving. To bulk it up, you can even add small-diced russet or sweet potatoes to the sheet pan for a colorful hash. What grows together, goes together! Y’all be sure to connect with me on social media, and for more cooking inspiration, follow my food blog by visiting SomeKindaGood.com.
Roasted Brussels Sprouts with Smoked Bacon and Parmesan
These don’t travel well. The last thing you want is to place them in a casserole dish and cover them with a lid when they’re still hot. Condensation is no good! To avoid this, bake them on-site, or wait to cook them when you can enjoy their crispy, salty goodness at home.
• 1 pound Brussels sprouts
• 3 slices smoked bacon
• 4 tablespoons extra virgin olive oil
• Kosher salt, such as Diamond Crystal
• Freshly ground black pepper
• Fresh Parmesan cheese
Pre-heat the oven to 450 degrees. Spread Brussels sprouts in a single layer on a large baking sheet. Drizzle with extra virgin olive oil, season liberally with salt and pepper. Using a pair of clean scissors, clip small pieces of raw bacon over the seasoned Brussels sprouts. With clean hands, toss everything together to coat evenly. Roast for 20 to 25 minutes or until golden brown. Shred large shards of fresh Parmesan cheese right over the top.