Photo by Michael Phillips
Serves 6
1½ pounds Brussels sprouts
3–4 slices thick-cut bacon, cut into 1-inch pieces
½ medium red onion, sliced
2 cloves garlic, minced
1 teaspoon chopped fresh oregano
Kosher salt
Freshly ground black pepper
2 tablespoons olive oil
Grated Parmesan cheese
Fresh lemon juice
Trim the stem ends of sprouts, cut in half and discard any torn or bruised leaves. In a large bowl, prepare an ice bath consisting of ice cubes and cold water. In a large pot over medium-high heat, add enough water to cover Brussels sprouts, but do not add sprouts yet. Bring water to a boil, then submerge sprouts for 40–50 seconds, just until they turn bright green. Using a slotted spoon or skimmer, remove sprouts to the ice bath. Allow to cool completely; drain, pat dry and set aside.
Preheat oven to 375 F. In a large skillet over medium-high heat, cook bacon pieces until brown. Remove from skillet, drain on a paper towel and set aside. In a large bowl, combine sprouts, onion, garlic, oregano, salt and pepper. Toss with olive oil, and spread in a single layer on a foil-lined, rimmed baking sheet. Sprinkle cooked bacon pieces on top of sprouts. Bake 20–25 minutes, until sprouts are tender and can be easily pierced with a fork. Remove to serving dish; sprinkle with grated cheese and lemon juice.