Roasted Brussels Sprouts
Blanch the Brussels sprouts in boiling salted water for 3 minutes, then immediately transfer them to an ice bath to stop the cooking. Drain and pat dry…
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at robertstjohn.com.
Cooking tools:
- Microplane
- Oven
- Stove
- Pot
- Colander
- Mixing bowl
- Baking sheet
- Chef's knife
- Cutting board
- Measuring spoon
- Measuring cup
- Grater
- Spoon
- Paper towel
- Kitchen towel
Ingredients
- 2 pounds Brussels sprouts, trimmed and halved if large
- ¾ cup shallots, sliced thin
- 2 tablespoons olive oil
- 1 teaspoon kosher salt
- 1 ½ teaspoons fresh ground black pepper
- 4 slices thick-cut bacon or ½ cup diced pancetta, optional
- 1 tablespoon lemon zest
- ½ cup Parmigiano Reggiano, grated
- 2 tablespoons honey or maple syrup, optional
- 1 to 2 tablespoons balsamic glaze, for finishing (optional)
- 2 cloves garlic, minced
- 1 teaspoon fresh thyme leaves
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