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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Roasted Brussel Sprouts with Parmesan, Bacon & Lemon Recipe

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This recipe for Roasted Brussel Sprouts with Parmesan, Bacon & Lemon is from SHARING OUR BEST, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1/2 lb brussel sprout, rinsed
1 lemon
4 strips bacon, cooked and crumbled
2-3 Tbs Parmesan cheese
Freshly ground black pepper
Olive oil
Leftover bacon grease
Red pepper flakes (optional)
Directions:
Directions:
Preheat the oven to 350º. Cut each sprout in half. Using a paper towel, grease the baking sheet with olive oil or left over bacon grease. Place each sprout cut side down. You don't want to crowd your sprouts or the moisture from inside will steam too much and they become mushy. Instead, give each a little room, about 1/2 inch on each side.

Squeeze half the lemon over the sprouts and slide into the oven. Bake for 30-35 minutes or until sprouts are bright green and cut side becomes darker and roasted. Using a spatula, remove sprouts to a serving dish. Add bacon crumbles, cheese and pepper. Squeeze the remaining half the lemon over the sprouts. Toss to coat. Add red pepper flakes on top. Serve immediately.
Number Of Servings:
Number Of Servings:
6
Personal Notes:
Personal Notes:
Jace loved this recipe so much, he texted me at Thanksgiving time for the recipe. I texted it to him and they made it to take to their grandma's house.

 

 

 

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