I have a slight obsession with Brussels Sprouts.
Well, that’s a sentence I never thought I’d say.
See, I’m growing up.
Who would have thought?
Seriously though, brussels sprouts are so delicious, especially when they are prepared the right way. I’ve made them before here. I love how they are prepared at Centro so I thought I would do a little remake at home.
Simple ingredients come together to make one of our favorite side dishes. I would normally go without the bacon, but if you’re looking for a way to make them a little extra special, add a couple of strips.
Special Note: I’m a dummy and forgot to add parmesan cheese, so make sure you do that when you make these!
You should also make these with these Turkey Parmesan Meatballs.
Centro Remake: Brussels Sprouts
20 Brussel Sprouts, cut in half
Olive Oil
Salt and Pepper
2 Strips of Bacon
Parmesan Cheese
Preheat oven to 425 degrees. Line baking pan with aluminum foil, and spray with nonstick cooking spray.
Trim stem end of Brussels sprouts to loosen most of the leaves. Remove and discard yellow or damaged leaves. Separate as many leaves as you can pull away from the center easily. Halve the remaining sprout centers. Place loose leaves and sprout halves in the baking sheet.
Drizzle olive oil over Brussels sprouts; sprinkle with salt and pepper over. Toss to coat evenly and spread leaves in a single layer on baking sheet. Cut bacon into small pieces and mix in with leaves.
Bake/roast leaves in oven for 8-10 minutes. Use a spatula to flip leaves and sprout halves. Return to oven and cook for another 5-7 minutes until leaves are browned and bacon is cooked. Sprinkle with parmesan cheese.
Enjoy! (These go perfectly with these Centro Remake: Turkey Parmsan Meatballs)
