We know everyone and their mother has a brussel sprouts recipe. Including mine! The trick to making these sprouts tender is popping them into the microwave first. Plus it also decreases the roasting time. Double bonus! Adding bacon doesn’t hurt either.
1 pound brussel sprouts
6 bacon slices, cooked and crumbled
1 large shallot, minced
2 tablespoons olive oil
1 teaspoon kosher salt
1/4 cup grated Parmesan
Preheat oven to 450. Cut stems off and slice each brussel sprout in half. Place sprouts in a microwavable bowl with 1/2 inch of water. Cover tightly with plastic wrap and microwave for 4 minutes. Drain.
Toss brussel spouts with crumbled bacon, minced shallot, olive oil, salt and pepper. Spread mixture on a baking sheet. Bake for 15 – 18 minutes or until brussel sprouts are lightly charred. Remove from baking sheet and top with grated Parmesan cheese.