In my opinion, this is the only way to cook Brussel sprouts. Serves 2. [Revised February 2022]
Ingredients:
- Brussel sprouts for 2 (about 12 oz.)
- 2 Tablespoons olive oil
- 2 Slices bacon or pancetta chopped
1/4 cup chicken stock, white wine or water- S & P
- 1/4 C. balsamic vinegar or 2 tablespoons balsamic vinegar glaze (optional)
Directions: Preheat oven to 375° F
Wash and cut off the root end of the sprout. If sprouts are small enough (bite sized), leave them whole. If they are too large for a single bite, cut them in half. [If any of the leaves fall off when doing this, save them and toss them on the other sprouts for the last 10 minutes cooking time.]
Place sprouts in a baking dish so they are in one layer, touching each other. I typically cook them in a black frying pan. Add the oil and give them a toss so they are well coated.
Sprinkle with S & P and chopped bacon or pancetta. Add the liquid to the pan. Bake uncovered 30-40 minutes or until tender. They are usually done when you can start to smell them. Do not overcook or they will get mushy.
Optional: Boil balsamic vinegar in a small sauce pan and reduce until it becomes a syrup or (much easier) purchase a bottle of balsamic vinegar glaze. Drizzle over cooked sprouts just before serving.
