French: Roasted Brussel Sprouts

Recipe by Paul Young <info@cooking-with-paul.com>

(serves 3-4)

Ingredients:

• 1 lb brussel sprouts
• ½ cup olive oil, divided
• 1 red onion, thinly sliced
• 6 cloves garlic, minced
• ¼ cup balsamic vinegar
• 1 tablespoon Italian seasoning
• Salt and pepper to taste
• Juice of ½ lemon
• Parmesan cheese
• Bacon bits (optional)

Procedure:

1. Preheat oven to 350°F
2. Trim off the ends of the brussel sprouts and cut them in halves
3. Set aside any loose leaves
4. Make the dressing: saute onion in olive oil until soft (about 2 minutes)
5. Add the garlic, continue to saute for another minute
6. Turn off heat, add vinegar, Italian seasoning, salt, and pepper
7. Pour dressing into a gallon size resealable plastic bag
8. Add brussel sprout halves, seal bag and shake until vegetables are coated with dressing
9. Transfer brussel sprout halves to a baking dish (but retain about half of the dressing in the bag)
10. Add the loose brussel sprout leaves to the bag and shake again
11. Transfer dressed leaves and remaining dressing to a bowl and set aside
12. Arrange brussel sprouts in the baking dish in one layer “face down”
13. Bake in oven for about 60-75 minutes (or until the bottoms are slightly browned)
14. Saute dressed loose brussel sprout leaves in a pan until wilted (about 2 minutes)
15. Transfer contents of baking dish and pan to a large bowl
16. Add lemon juice and parmesan cheese, toss and serve immediately
17. Sprinkle with bacon bits (if desired)