This is a fantastic Brussel sprout recipe that will challenge all your pre-conceived notions about this vegetable. The Brussel sprouts are caramelized on the outside and vibrant green on the inside. The bacon drippings, diced bacon and Parmesan cheese take this dish to the next level. Try this one, you will not be disappointed!
2 cups of fresh Brussel sprouts, cut in half
4 strips of bacon, diced (preferably nitrate free bacon)
1/2 of a lemon, juiced
1/4 cup of freshly shredded Parmesan cheese
Heat your toaster oven to 425 degrees F.
Bring a medium pot of salted water to a boil on your stovetop. Fill a large mixing bowl with ice water. Cook the halved Brussel sprouts for 3 minutes then plunge them into the ice bath. This will stop the cooking process and preserve the vibrant green color. Let the Brussel sprouts sit in the ice water for 3 minutes, then transfer them to a colander to drain off the excess water.
Meanwhile, cook the diced bacon in a heavy skillet over medium heat.
Put the drained Brussel sprouts into a baking dish along with the cooked bacon and all the bacon drippings. Add the lemon juice and toss everything together lightly, taking care not to mush the Brussel sprouts. Place the baking dish into the toaster oven and cook for 10 minutes. Top the Brussel sprouts with the Parmesan cheese and continue cooking until golden brown; this should take about 5 minutes. Enjoy!