Boiled Brussels are not to my taste, and trying to steam them in the microwave was no good either. So! Sheet-pan-ing them, roasting with bacon and onion, if you like onion. (I don’t. Putting in the onions as options for parents and aunt, because they DO like onions, lol!)
To sheet-pan roast your Brussels, get them trimmed up: tough outer leaves removed, and halved.
To sheet-pan roast your Brussels, get them trimmed up: tough outer leaves removed, and halved.
To sheet-pan roast your Brussels, get them trimmed up: tough outer leaves removed, and halved.
Pan spray your sheet pan, and lay out your halved Brussels sprouts, cut side DOWN.
Pan spray your sheet pan, and lay out your halved Brussels sprouts, cut side DOWN.
I use olive oil pan spray, and spray the tops of the Brussels sprouts again before they go in the oven. You'll want to salt and pepper them after you use the pan spray. I highly recommend salt AND pepper grinders!
PRO TIP, HERE: IF YOU WANT TO LOSE WEIGHT, CUT <OUT> THE OLIVE OIL.
I use olive oil pan spray for virtually EVERYTHING now except salad dressings! And I’m down over a hundred pounds: I’m telling you, it WORKS.
I am layering my bacon on top of my Brussels sprouts. I really think a thick center-cut bacon would be best here, but it’s not what I had in the freezer!
If you are using onions - my parents were my testers on that! - cut them into quarters or eighths and put them on the sheet pan with the Brussels too.
Roast for 22 minutes at 425 or until the bottoms of your Brussels sprouts halves are carmelized. You’re going for a long way past just tender-crisp when you’re roasting! You want this look on the bottoms of your Brussels:
Crumble your bacon on top of your Brussels sprouts (and onions, if you used onions).
I am using Greek yogurt because it’s healthier than sour cream, and I’m celiac, so I’ve got to watch the probiotics in the gut and all that. Nonfat plain Greek yogurt - Love It LOVE IT. Stir a cup or so in.
This is four pounds of Brussels sprouts, prepped and ready for the week! (This is a double of the quantities in the recipe below. I didn't figure most people would want four pounds of them. Bulk veggies are another PRO TIP!!)
HUNGARIAN-STYLE SHEET PAN BRUSSELS SPROUTS WITH BACON
Two pounds Brussels sprouts
1/2 of a 12 oz package thick-cut bacon
Salt and pepper
Olive oil pan spray
1 cup nonfat plain Greek yogurt
2 onions, optional
Preheat oven to 425.
Trim and halve your Brussels sprouts. Cut your onions into eighths.
Use olive oil pan spray to prepare a sheet pan. Place your Brussels sprouts in a single layer on the sheet pan, cut sides DOWN. Spray the tops of the Brussels sprouts with olive oil pan spray. Grind salt and pepper over the Brussels once they have been sprayed.
Place bacon strips and onions on top of the Brussels sprouts.
Roast at 425 for 22 minutes or until bottoms of Brussels sprouts are starting to carmelize, as in the picture above.
Crumble bacon over Brussels sprouts and onions. Stir in 1 C nonfat plain Greek yogurt.
Two pounds Brussels sprouts
1/2 of a 12 oz package thick-cut bacon
Salt and pepper
Olive oil pan spray
1 cup nonfat plain Greek yogurt
2 onions, optional
Preheat oven to 425.
Trim and halve your Brussels sprouts. Cut your onions into eighths.
Use olive oil pan spray to prepare a sheet pan. Place your Brussels sprouts in a single layer on the sheet pan, cut sides DOWN. Spray the tops of the Brussels sprouts with olive oil pan spray. Grind salt and pepper over the Brussels once they have been sprayed.
Place bacon strips and onions on top of the Brussels sprouts.
Roast at 425 for 22 minutes or until bottoms of Brussels sprouts are starting to carmelize, as in the picture above.
Crumble bacon over Brussels sprouts and onions. Stir in 1 C nonfat plain Greek yogurt.
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