Perhaps I should’ve called this “How to Fall in Love With Brussel Sprouts.” Bacon. Garlic. Cheese. The end.
Preheat oven to 400°F.
- 1 pound brussel sprouts (or about 1/2 stalk)
- 2 tablespoons olive oil
- 1 recipe of The Old Hen’s Bacon Jam
- 3 ounces Parmigiano Reggiano
Cut brussel sprouts of stalk if purchased on one. Cut each sprout in half and cut out the small stem part at the bottom. Set aside.
Heat olive oil in an oven-safe saute pan over medium-high heat. Well-seasoned cast iron pans are perfect for this. When the pan is hot, place sprouts flat side down in the pan. They may stick to pan for a couple minutes but will loosen again when done browning. Cook until bottoms are golden brown. Gently shimmy pan to turnover sprouts. If you prefer, you can use a utensil to flip them.
Place pan in oven for about 5-8 minutes or until sprouts are tender. larger ones may take about ten minutes.
Stir in as much of The Old Hen Bacon Jam as you like.
Top with Parmigiano Reggiano.
NOTE You can also roast an entire stalk of brussel sprouts by preheating oven to 375°F. Place stalk on a baking sheet coated with olive oil. Brush olive oil on sprouts. Sprinkle with sea salt & pepper. Bake for about 45 minutes. Serve on a platter. Guests can pull off their own sprouts and dip in bacon jam for an appetizer packed with delightful drama