Brussels Sprouts on the Stalk
Love them or loathe them, Brussels sprouts leave no one indifferent. Even less so when they’re served in spectacular fashion, directly on the stalk. Roast them, coated with bacon breadcrumbs, and serve them with green onion cream. These delicious green-hearted cruciferous vegetables will wow even their strongest critics.
Ingredients
- 1 stalk Brussels sprouts
- 2 tbsp (30 ml) olive oil
- 6 slices bacon
- 1 cup (50 g) stale bread, diced
- 2 tbsp (30 ml) olive oil
- 1/4 cup (60 ml) mayonnaise
- 1/4 cup (60 ml) sour cream
- 1 green onion, thinly sliced
- 1/2 cup (35 g) fresh Parmesan cheese, finely grated
- 1 lemon, zest finely grated
Instructions
- With the rack in the middle position, preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Place the stalk of Brussels sprouts on the baking sheet. Using a pastry brush, coat the sprouts with the oil. Season with salt and pepper. Place the bacon slices around the stalk on the baking sheet. Bake for 8 minutes.
- Remove the baking sheet from the oven. Turn over the stalk of Brussels sprouts and the bacon slices. Using a pastry brush, coat the sprouts with the bacon fat. Bake for another 8 minutes or until the bacon is crispy. Drain the bacon on a plate lined with paper towels. Continue to bake the sprouts for 20 minutes or until tender and golden.
Love them or loathe them, Brussels sprouts leave no one indifferent. Even less so when they’re served in spectacular fashion, directly on the stalk. Roast them, coated with bacon breadcrumbs, and serve them with green onion cream. These delicious green-hearted cruciferous vegetables will wow even their strongest critics.