I have a confession to make. I hate green bean casserole. I know this borders on insanity to many of you. I can’t stand canned green beans in any form, honestly. If I’m being completely honest, I hate any sort of green bean that hasn’t been sautéed or stir-fried. I know this is un-American. I’m sorry.
If by some miracle you are also in the anti-green bean casserole camp or are just looking for a different green vegetable side for your Thanksgiving table, I humbly submit these roasted Brussels sprouts. They caramelize into something almost sweet when you roast them. Tossed with a little bit of bacon and parmesan, I think your guests will thank you for skipping the green beans.
Roasted Brussels Sprouts (Serves 4)
1 lb Brussels sprouts
1 tablespoon olive oil
1 tablespoon water
½ teaspoon black pepper
1 strip bacon, cooked until crisp and crumbled
1 tablespoon grated parmesan cheese
1. Preheat oven to 500. Place rack in upper-middle position in oven.
2. Trim stems of sprouts, but keep a little to keep intact. Cut large sprouts in half. Toss sprouts with olive oil, water, and pepper.
3. Line a baking sheet with aluminum foil. Spread sprouts in an even layer in pan. Tightly cover with another sheet of aluminum foil.
4. Roast in 500 oven for about 10 minutes. Remove foil lid. Return to oven and cook for 10-12 minutes more, until sprouts are tender and lightly browned.
5. Toss cooked sprouts with bacon crumbles and parmesan cheese before serving.
Nutritional Information (Amount per serving):
Protein: 5 g
Fat: 5 g
Saturated Fat: 1 g
Cholesterol: 4 mg
Carbohydrates: 11 g
Fiber: 4 g
Sodium: 99 mg
Recipe Notes: This is a pretty straightforward recipe.
Source: only slightly adapted from Cook’s Illustrated
Low-iodine adjustment: skip the bacon and cheese. Add ¼ teaspoon of salt to sprouts before roasting. Toss with just a touch more olive oil before serving.