{"id":53300,"date":"2017-12-21T21:20:50","date_gmt":"2017-12-21T20:20:50","guid":{"rendered":"https:\/\/ellerepublic.de\/im-ofen-geroesteter-rosenkohl\/"},"modified":"2020-04-29T18:01:23","modified_gmt":"2020-04-29T16:01:23","slug":"oven-roasted-brussels-sprouts","status":"publish","type":"post","link":"https:\/\/ellerepublic.de\/en\/oven-roasted-brussels-sprouts\/","title":{"rendered":"Oven Roasted Brussels Sprouts with Balsamic Cream"},"content":{"rendered":"

It’s the time of year again, so I am busting out another Brussels sprouts recipe. This time, oven roasted Brussels sprouts with smoked pork belly and balsamic cream. Smoked pork belly is kind of a new addition cause I really thought I could convince anyone teetering between camp ” hate ’em, leave ’em” to come over to camp “#welovebrusselssprouts” for good. Add smoked bacon, pork belly, pancetta or prosciutto di Parma to pretty much anything and you convince a mighty few to get off the fence and come on over. Except of course my vegan\/vegetarian friends. They of course will skip it all together.<\/p>\n

This recipe for oven roasted Brussels sprouts is purely intended for flexitarians<\/a> and meat lovers. And I’ll tell you, the trick to getting Brussels sprouts to taste good, is that amazing caramelizaton that occurs while they are roasting in the oven. It gives them a such a great flavor!<\/p>\n

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Perfect oven roasted Brussels sprouts are easy<\/h2>\n

First rule to perfect oven roasted Brussels sprouts is a hot oven. It is essential, so make sure you preheat your oven. While the oven gets hot, you can do the trimming. Any yellow or brown leaves should be removed and a little of the woody end. Then half them, leaving the stem in place to hold the leaves together. Or at least the majority of the leaves. But keep the loose leaves, you’ll want to roast them along with the sprouts. They taste great when they crisp up! Then toss everything with oil, season with a little salt, transfer to the baking sheet and turn the Brussels sprouts so that the cut side is flat against the baking sheet. This way, the thin outer leaves will crisp up and caramelize while roasting. Result: purely delicious!<\/p>\n

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\"Beilage<\/a><\/p>\n

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Oven Roasted Brussels Sprouts with Balsamic Cream<\/h2>
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