THis recipe came from a Union Square Cafe market breakfast meeting. We
tried it at home and considered it a real winner.


serves 4

1/3 lb sliced smoked bacon, cut crosswise into 1-inch-wide pieces

1 lb sprouts, washed and trimmed, larger sprouts quartered, smaller
ones halved

1 1/2 tablespoons chopped fresh oregano (we get this from the
Greeenmarket. It may be a problem some places)

3/4 teaspoon kosher salt

1 1/2 teaspoons fresh lemon juice

1/8 teaspoon Aleppo or freshly-ground black pepper

Preheat oven to 425 deg F

Cook bacon in a large oven-proof saute pan over medium heat until the
fat is rendered-- 6 to 7 minutes. Toss in the Brussels Sprouts and
stir to coat. Add the oregano and salt and roast in the oven, stirring
every noow and then during the last haof of th ecooking until the
sprouts are tender, about 25 minutes.

Remove from the oven, stir in the lemon juice and pepper; transfer to
a warm platter and serve.

*************************************

I wouldn't strongly prefer the Aleppo pepper in this. Unless you are
sure it has been quite recently ground, I would use your pepper mill.








Rodney Myrvaagnes J36 Gjo/a

The destruction of the World Trade Center was
a faith-based initiative. -- George Carlin

Rodney Myrvaagnes wrote:

>THis recipe came from a Union Square Cafe market breakfast meeting. We
>tried it at home and considered it a real winner.
>
>
>serves 4
>
>1/3 lb sliced smoked bacon, cut crosswise into 1-inch-wide pieces
>
>1 lb sprouts, washed and trimmed, larger sprouts quartered, smaller
>ones halved
>
>1 1/2 tablespoons chopped fresh oregano (we get this from the
>Greeenmarket. It may be a problem some places)
>
>3/4 teaspoon kosher salt
>
>1 1/2 teaspoons fresh lemon juice
>
>1/8 teaspoon Aleppo or freshly-ground black pepper
>
>Preheat oven to 425 deg F
>
>Cook bacon in a large oven-proof saute pan over medium heat until the
>fat is rendered-- 6 to 7 minutes. Toss in the Brussels Sprouts and
>stir to coat. Add the oregano and salt and roast in the oven, stirring
>every noow and then during the last haof of th ecooking until the
>sprouts are tender, about 25 minutes.
>
>Remove from the oven, stir in the lemon juice and pepper; transfer to
>a warm platter and serve.
>
>*************************************
>
>I wouldn't strongly prefer the Aleppo pepper in this. Unless you are
>sure it has been quite recently ground, I would use your pepper mill.
>
>
>Sounds pretty good. Never tried oregano on sprouts. Ever tried growing your own oregano? It's very hardy. I planted some in 2000 and it proceded to take over the yard...at least until this fall. Three hurricanes and 3 feet of water standing for 3 weeks did it in...but I just planted another.
>

Bubba

>
>
>
>
>
>Rodney Myrvaagnes J36 Gjo/a
>
>The destruction of the World Trade Center was
>a faith-based initiative. -- George Carlin
>
>

Rodney Myrvaagnes wrote:

>THis recipe came from a Union Square Cafe market breakfast meeting. We
>tried it at home and considered it a real winner.
>
>
>serves 4
>
>1/3 lb sliced smoked bacon, cut crosswise into 1-inch-wide pieces
>
>1 lb sprouts, washed and trimmed, larger sprouts quartered, smaller
>ones halved
>
>1 1/2 tablespoons chopped fresh oregano (we get this from the
>Greeenmarket. It may be a problem some places)
>
>3/4 teaspoon kosher salt
>
>1 1/2 teaspoons fresh lemon juice
>
>1/8 teaspoon Aleppo or freshly-ground black pepper
>
>Preheat oven to 425 deg F
>
>Cook bacon in a large oven-proof saute pan over medium heat until the
>fat is rendered-- 6 to 7 minutes. Toss in the Brussels Sprouts and
>stir to coat. Add the oregano and salt and roast in the oven, stirring
>every noow and then during the last haof of th ecooking until the
>sprouts are tender, about 25 minutes.
>
>Remove from the oven, stir in the lemon juice and pepper; transfer to
>a warm platter and serve.
>
>*************************************
>
>I wouldn't strongly prefer the Aleppo pepper in this. Unless you are
>sure it has been quite recently ground, I would use your pepper mill.
>
>
>Sounds pretty good. Never tried oregano on sprouts. Ever tried growing your own oregano? It's very hardy. I planted some in 2000 and it proceded to take over the yard...at least until this fall. Three hurricanes and 3 feet of water standing for 3 weeks did it in...but I just planted another.
>

Bubba

>
>
>
>
>
>Rodney Myrvaagnes J36 Gjo/a
>
>The destruction of the World Trade Center was
>a faith-based initiative. -- George Carlin
>
>

The brussel sprout recipe looks delicious, Rodney. Thanks
for posting it. I might give it a shot for Thanksgiving
dinner. I've been looking for a new vegetable recipe that
wouldn't be too much work. I'm thinking I might be able to
substitute green beans for the brussel sprouts. I'd have
a better chance of getting my daughter to try it that way.

Thanks again, Michael

The brussel sprout recipe looks delicious, Rodney. Thanks
for posting it. I might give it a shot for Thanksgiving
dinner. I've been looking for a new vegetable recipe that
wouldn't be too much work. I'm thinking I might be able to
substitute green beans for the brussel sprouts. I'd have
a better chance of getting my daughter to try it that way.

Thanks again, Michael

Brussell sprouts certainly have redeemed themselves in my house ever since I
saw the "Barefoot Contessa" roast hers in the oven. She just cleaned them,
coated them with a good olive oil, sprinkled on salt and pepper and roasted
them. Sometimes I also sprinkle with a little bit of Good Seasons Italian
dressing, too.They are wonderful. I cook them a little longer to crisp them up
more and oh my gosh..........YUM!!

Brussell sprouts certainly have redeemed themselves in my house ever since I
saw the "Barefoot Contessa" roast hers in the oven. She just cleaned them,
coated them with a good olive oil, sprinkled on salt and pepper and roasted
them. Sometimes I also sprinkle with a little bit of Good Seasons Italian
dressing, too.They are wonderful. I cook them a little longer to crisp them up
more and oh my gosh..........YUM!!

On 2004-11-23, JakesMom1014 > wrote:

> dressing, too.They are wonderful. I cook them a little longer to crisp them up
> more and oh my gosh..........YUM!!

The key to brussel sprouts is age. The younger, the better. They become
more bitter with age. Young fresh sprouts are great, even when steamed.

nb

(JakesMom1014) wrote in
:

> Brussell sprouts certainly have redeemed themselves in my house ever
> since I saw the "Barefoot Contessa" roast hers in the oven. She just
> cleaned them, coated them with a good olive oil, sprinkled on salt and
> pepper and roasted them. Sometimes I also sprinkle with a little bit of
> Good Seasons Italian dressing, too.They are wonderful. I cook them a
> little longer to crisp them up more and oh my gosh..........YUM!!

What temp? How Long? Covered or uncovered?

Thanks!

--
Wayne in Phoenix

*If there's a nit to pick, some nitwit will pick it.
*A mind is a terrible thing to lose.

(JakesMom1014) wrote in
:

> Brussell sprouts certainly have redeemed themselves in my house ever
> since I saw the "Barefoot Contessa" roast hers in the oven. She just
> cleaned them, coated them with a good olive oil, sprinkled on salt and
> pepper and roasted them. Sometimes I also sprinkle with a little bit of
> Good Seasons Italian dressing, too.They are wonderful. I cook them a
> little longer to crisp them up more and oh my gosh..........YUM!!

What temp? How Long? Covered or uncovered?

Thanks!

--
Wayne in Phoenix

*If there's a nit to pick, some nitwit will pick it.
*A mind is a terrible thing to lose.

notbob wrote:

> On 2004-11-23, JakesMom1014 > wrote:
>
> > dressing, too.They are wonderful. I cook them a little longer to crisp them up
> > more and oh my gosh..........YUM!!
>
> The key to brussel sprouts is age. The younger, the better. They become
> more bitter with age. Young fresh sprouts are great, even when steamed.

True, the small ones are better, but I think the real key is the cooking
time.Cooking Brussels Sprouts is a bit like cooking spinach. If barely cooked they
are quite tasty, but when over cooked they develop a horrid taste. If boiled, they
should be cooked only until there is still a slight crunch to them. Cooking them
until they are completely soft brings out something nasty in them.