Comments on: Recipe Collection: Roasted Brussels Sprouts

By: GiGi Eats Celebrities

GiGi Eats Celebrities — Fri, 03 Feb 2012 04:34:50 +0000

Lard & Brussels Sprouts – NOTHING BETTER!

By: Amanda

Amanda — Fri, 03 Feb 2012 01:20:11 +0000

We boil ours until bright green, then drain and saute in butter and dijon mustard… delicious!!

By: Sarah

Sarah — Fri, 03 Feb 2012 00:06:17 +0000

I love mine crispy. If that interests you, roast them in a cast iron skillet. I promise you’ll never go back to a glass pan!

By: Rebecca

Rebecca — Thu, 02 Feb 2012 17:28:01 +0000

I do this stovetop in my cast iron skillet and they get nicely browned. I use coconut oil instead of the lard though. Great recipe!

By: Amanda

Amanda — Thu, 02 Feb 2012 16:07:04 +0000

Pour some Balsamic Vinegar on it as well, prior to roasting, and that adds a whole new dimension of flavor!

By: Jackie

Jackie — Thu, 02 Feb 2012 15:51:03 +0000

I LOVE Brussels Sprouts!!!! I’ve also slightly boiled them & then fried them in butter with some garlic. Unhealthy…YOU BET!!!! But they were SO good!!!!

By: Faith @ Storms Stories

Faith @ Storms Stories — Thu, 02 Feb 2012 15:06:08 +0000

Your recipe is pretty similar to our favorite way to eat brussel sprouts. Here is what we do:

Sauteed Brussels Sprouts with Bacon

6 ounces bacon, chopped
1 lb brussels sprouts
Salt and freshly ground pepper
1 Tbsp. lemon juice
1 Tbsp. thyme

Put the bacon in a large skillet over medium high heat. When it starts to sizzle, reduce the heat to medium and cook until crisp and the fat is rendered, 5 to 10 minutes. Meanwhile, trim the hard edge of the stem from the Brussels sprouts, then cut them into quarters.

Add the sprouts and 1/4 cup water to the pan with the bacon; sprinkle with salt and pepper, turn the heat to medium, and cover. Cook, undisturbed, until nearly tender, about 5 minutes.

When the sprouts are ready, uncover and raise the heat back to medium-high. Cook, stirring occasionally, until any remaining water evaporates and the sprouts are fully tender, another 5 to 10 minutes. Stir in the lemon juice and thyme and serve.