{"id":75,"date":"2023-02-03T21:39:05","date_gmt":"2023-02-03T21:39:05","guid":{"rendered":"https:\/\/abzug.org\/recipes\/?p=75"},"modified":"2026-01-03T19:51:43","modified_gmt":"2026-01-03T19:51:43","slug":"roasted-brussel-sprouts","status":"publish","type":"post","link":"https:\/\/abzug.org\/recipes\/2023\/02\/03\/roasted-brussel-sprouts\/","title":{"rendered":"Roasted Brussel Sprouts"},"content":{"rendered":"<hr \/>\n<p>author: &quot;David Abzug&quot;<br \/>\nsource: &quot;David Abzug&quot;<br \/>\ntype: recipe<br \/>\nrating: *****<br \/>\ntags: recipe personal vegetable brussel-sprouts<br \/>\ncreation date: 2022-11-28<br \/>\nmod date: 2022-11-28<\/p>\n<hr \/>\n<h2>Roasted Brussel Sprouts<\/h2>\n<p>Servings: 5-6<br \/>\nPrep Time: 10 Minutes<br \/>\nCook Time: 20-30 Minutes<br \/>\nTotal Time: ~40 Minutes<\/p>\n<hr \/>\n<h3>Ingredients<\/h3>\n<table>\n<thead>\n<tr>\n<th>Amount<\/th>\n<th>Ingredient<\/th>\n<th>Notes<\/th>\n<\/tr>\n<\/thead>\n<tbody>\n<tr>\n<td>2 lbs<\/td>\n<td>Brussel Sprouts<\/td>\n<td>trimmed and halved<\/td>\n<\/tr>\n<tr>\n<td>3 T<\/td>\n<td>Olive Oil<\/td>\n<td><\/td>\n<\/tr>\n<tr>\n<td>4 Strips<\/td>\n<td>Bacon<\/td>\n<td><\/td>\n<\/tr>\n<tr>\n<td>2 T<\/td>\n<td>Butter<\/td>\n<td>melted<\/td>\n<\/tr>\n<tr>\n<td>1 tsp<\/td>\n<td>Sea Salt<\/td>\n<td>kosher salt<\/td>\n<\/tr>\n<tr>\n<td>1\/2 tsp<\/td>\n<td>Pepper<\/td>\n<td>cracked\/ground<\/td>\n<\/tr>\n<tr>\n<td>1\/2 tsp<\/td>\n<td>Garlic powder<\/td>\n<td><\/td>\n<\/tr>\n<tr>\n<td>1\/2 Cup<\/td>\n<td>Parmesan cheese<\/td>\n<td>grated<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n<h3>Directions<\/h3>\n<ol>\n<li>Preheat the oven to 425 degrees F.<\/li>\n<li>Cut the bacon into small pieces and cook them until about \u00be done. Pat the oil off them.<\/li>\n<li>Trim the Brussel sprouts and slice large ones in half. <\/li>\n<li>Place in a large bowl and drizzle over olive oil and melted butter. <\/li>\n<li>Add in the salt, garlic powder, and pepper. <\/li>\n<li>Toss gently until seasonings are evenly distributed and sprouts are well coated in the oil\/butter. They need to have enough oil + butter so the parmesan will stick; add an additional tablespoon of oil IF needed. <\/li>\n<li>Finally, add in 1\/3 cup Parmesan cheese. Again, toss gently to ensure the parmesan coats all the sprouts.<\/li>\n<li>Cover a large baking sheet in foil and spray with cooking spray.<\/li>\n<li>Transfer to a the sheet and spread the Brussel sprouts so they aren't overlapping. Some of the parmesan will fall to the tray and that's fine as long as most of the sprouts are well coated in it. If not, sprinkle the mixture on the sprouts.  <\/li>\n<li>Add the bacon.<\/li>\n<li>Bake 18-23 minutes or until sprouts are lightly browned, tender, and the Parmesan cheese is melted. (May vary depending on actual oven temperature and size of sprouts). <\/li>\n<li>Enjoy immediately.\u00a0<\/li>\n<\/ol>\n<p>One variation involves mixing in a couple ounces of cubed pancetta before cooking.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>author: &quot;David Abzug&quot; source: &quot;David Abzug&quot; type: recipe rating: ***** tags: recipe personal vegetable brussel-sprouts creation date: 2022-11-28 mod date: 2022-11-28 Roasted Brussel Sprouts Servings: 5-6 Prep Time: 10 Minutes Cook Time: 20-30 Minutes Total Time: ~40 Minutes Ingredients Amount Ingredient Notes 2 lbs Brussel&nbsp;<a class=\"read-more\" href=\"https:\/\/abzug.org\/recipes\/2023\/02\/03\/roasted-brussel-sprouts\/\">&hellip;<\/a><\/p>\n","protected":false},"author":1,"featured_media":456,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[18],"tags":[55,33,54],"class_list":["post-75","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-veggies","tag-brussel-sprouts","tag-personal","tag-vegetable"],"_links":{"self":[{"href":"https:\/\/abzug.org\/recipes\/wp-json\/wp\/v2\/posts\/75","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/abzug.org\/recipes\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/abzug.org\/recipes\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/abzug.org\/recipes\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/abzug.org\/recipes\/wp-json\/wp\/v2\/comments?post=75"}],"version-history":[{"count":1,"href":"https:\/\/abzug.org\/recipes\/wp-json\/wp\/v2\/posts\/75\/revisions"}],"predecessor-version":[{"id":76,"href":"https:\/\/abzug.org\/recipes\/wp-json\/wp\/v2\/posts\/75\/revisions\/76"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/abzug.org\/recipes\/wp-json\/wp\/v2\/media\/456"}],"wp:attachment":[{"href":"https:\/\/abzug.org\/recipes\/wp-json\/wp\/v2\/media?parent=75"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/abzug.org\/recipes\/wp-json\/wp\/v2\/categories?post=75"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/abzug.org\/recipes\/wp-json\/wp\/v2\/tags?post=75"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}