While broccoli is more popular for your source of fiber. I much prefer Brussel Sprouts. I guess because it’s crispier and I can always get away cooking this with bits of bacons. Also I think they are much more flavorful than broccoli.
Fun fact: Brussels sprouts are thought to have originated in Rome, but they really hit their stride in Belgium where they became popular as a vegetable crop in the 16th century. It was there that Brussels sprouts were tagged with the name they still carry today.
Also I never knew about this sprouts before, when I was living in Indonesia. I only started eating these here in the U.S. I don’t even know what these sprouts would be called in Indonesia. I only started cooking when I moved to the U.S. almost 8 years ago and what funny is, to me, some ingredients and spices, I only know them in English!
Ingredients:
1 pound brussels sprouts -trimmed and halved
4 slices of bacon -chopped
4 tbsp olive oil
1/4 cup of freshly grated parmesan cheese
Salt and pepper
Instructions:
- Heat oven to 400 degrees.
- Place sprouts, chopped bacon, drizzle with olive oil and salt & pepper.
- Roast sprouts in the pre-heated oven, shake the baking pan every 5 minutes and cook until sprouts and bacon crisp-tender or for about 20 minutes.
- Topped with grated parmesan cheese. Enjoy!