On the first of January I started a low carb diet. I didn’t think that I’d find anything in my new cookbook, Adventures in Comfort Food that I could eat without a side of guilt. As I was flipping through the book, I finally happened upon my favorite vegetable, brussels sprouts.
These little mini cabbages were once my nemesis at the dinner table. As a kid I found them to be repulsive. I wanted nothing to do with that bitter tasting veggie, which my mother normally steamed. I have come to love them as an adult, as long as they’re prepared in a certain way.
Normally I roast them in the oven with a little olive oil and sea salt, sometimes with lemon. But this recipe is absolutely perfect, especially when you’re missing those starchy sides like potatoes, pasta and rice. The dish was even great the next day when I reheated it for lunch.
Creamy Roasted Brussels Sprouts
- 1 lb brussels sprouts
- ½ cup red onion, sliced
- ¼ cup olive oil, plus a little more
- 2 cloves garlic, chopped coarsely
- 7 medium button mushrooms, smashed
- 2 oz uncoooked thick-cut bacon, chopped into pinky-size bits (optional)
- 1 tbsp balsamic vinegar
- 6 tbsp heavy cream
- pinch salt
- coarsely ground black pepper
- chopped fresh parsley to finish
- Preheat your oven to 450 degrees.
- Quarter brussels sprouts and toss with a little olive oil to coat.
- In a heavy 11-inch oven safe skillet or casserole, combine the sprouts, onion, garlic, mushrooms, and bacon with the ¼ cup of oil.
- Roast, stirring occassionally until everything is browned well, about 25 minutes.
- Carefully add the vinegar and cream and continue roasting until the liquid is thick enough to coat a spoon, about 8 minutes.
- Remove from oven and season with salt, pepper and parsely.
I was surprised how easy this was to make. My grocery store was all out of heavy cream so I substituted light cream. I also couldn’t locate fresh button mushrooms so I used canned and I thought it came out great.
You can bet I’ll be cooking from this book all winter long and beyond. Currently on my list to make: 50 mph fried tomatoes, lobster mac ‘n cheese, focaccia, and chicken jerry.
What is your favorite way to enjoy brussels sprouts?
A copy of the book was provided for review. Post contains affiliate links.
Jordyn @ Almost Supermom says
I’m so not a fan of brussels sprouts, but you make these look amazing, I may just have to change my anti-brussels sprout stance lol!
shari lynne @ Faith Filled Food for Moms says
I’m new at eating Brussels Sprouts…I know..weird! LOL These look deelish and they are so healthy too! Going to try this recipe!
Christina @ It Is a Keeper says
I absolutely adore brussels sprouts! This recipe looks incredible!
Barb @ A Life in Balance says
Heather, these look amazing! Some vegetables just need to be roasted to bring out their flavor. I think brussels sprouts are one of those vegetables.
These look really yummy, I just may have to try them!
Sarah Halstead says
I am not a fan of brussels sprouts normally, but those look amazing!!
Heather M says
We love brussels sprouts in our house. I will have to try this recipe.
I have to admit that sprouts are still my nemesis, and in this house they only make an appearance at Christmas for my son and my FIL! I’ll have to give this recipe a try and see if we can be converted!
Candi @ A Day in Candiland says
I really haven’t eaten brussels spouts since I was a child and my parents made me eat them. They are probably better than I remember.