These are not your Mom’s Brussels Sprouts! Roasting Brussels Sprouts gives them a richer flavor and is much more tastier than boiled. There are many unique flavors to enjoy. Shallots, tempeh bacon, Parmesan cheese and fresh lemon juice, all to go along with the chestnuts and brussels sprouts. They all work so well together. This makes a great side to Thanksgiving or any fancy dinner. Enjoy!
3 lb Brussels sprouts, trimmed and halved
1/4 cup plus 1 tsp olive oil
1 8-oz jar cooked, peeled whole chestnuts, chopped (1 1/4 cups)
4 med shallots, peeled and thinly sliced (1 cup)
4 slices tempeh or soy bacon
2 tbs lemon juice
1 tbs grated lemon zest
3 tbs finely grated Parmesan cheese
1. Preheat oven to 425 F. Toss Brussels sprouts with 1/4 cup olive oil in large bowl. Arrange Brussels sprouts cut-side down on baking sheet. Roast 20 -25 mins or until just golden. Sprinkle on chestnuts and shallots, moving them around on the baking sheet to distribute the oil. Roast 20 mins longer, stirring occasionally,
2. Meanwhile, heat remaining 1 tsp olive oil in skillet over med. heat. Add bacon, and cook 2 mins, turning once or until crisp on both sides. Crumble into small pieces when cool to handle.
3. Toss Brussels sprouts mixture with lemon juice, lemon zest, and Parmesan. Season with salt and pepper, and transfer to serving plate. Top with crumbled bacon.