Much like cauliflower, I wasn't a brussels sprouts fan until a couple years ago. It totally makes sense. They're both cruciferous vegetables that I'd only really experienced in their frozen and butter- or cheese-sauced form — a preparation method that does them absolutely no favors (please bear with me as I repeat myself).

This recipe is inspired by the fantastic brussels sprouts served at a local San Jose restaurant, Naglee Park Garage. They've been featured on Diners, Drive Ins and Dives, where I first learned about this gem of a place located a mere 6 miles from my apartment. Super quaint, it's a perfect place to eat dinner al fresco on a warm summer evening (heck, I like it so much that I even celebrated my birthday here this past July¹).

But back to the sprouts. Roasting 'em takes some of their bitter edge off, and adds a touch of sweetness that is impossible to achieve through steaming or boiling. Plus, they turn a far less sickly green; and we all know how much the visual aspect affects the eating experience. Add to the mix some fried pancetta and garlic, plus, essentially, a bacon vinaigrette (made from the rendered fat, vermouth and lemon juice), and you have a tasty side appropriate for any occasion (Thanksgiving, anyone? Cruciferous Vegetable Night?).

If you care to make these for a crowd, the recipe can easily be doubled. Just make sure to use two, large baking sheets and rotate them half way through. When I treated myself to a whole stalk of brussels from Trader Joe's (it had over two pounds of brussels on it, a wicked value!) and lazily chose to jam them all onto one baking sheet (instead of lining another with parchment), they basically steamed instead of roasting, and weren't nearly as good.

> November 8, 2011
naglee park garage-style brussels sprouts

Much like cauliflower, I wasn't a brussels sprouts fan until a couple years ago. It totally makes sense. They're both cruciferous vegetables that I'd only really experienced in their frozen and butter- or cheese-sauced form — a preparation method that does them absolutely no favors (please bear with me as I repeat myself).

This recipe is inspired by the fantastic brussels sprouts served at a local San Jose restaurant, Naglee Park Garage. They've been featured on Diners, Drive Ins and Dives, where I first learned about this gem of a place located a mere 6 miles from my apartment. Super quaint, it's a perfect place to eat dinner al fresco on a warm summer evening (heck, I like it so much that I even celebrated my birthday here this past July¹).

But back to the sprouts. Roasting 'em takes some of their bitter edge off, and adds a touch of sweetness that is impossible to achieve through steaming or boiling. Plus, they turn a far less sickly green; and we all know how much the visual aspect affects the eating experience. Add to the mix some fried pancetta and garlic, plus, essentially, a bacon vinaigrette (made from the rendered fat, vermouth and lemon juice), and you have a tasty side appropriate for any occasion (Thanksgiving, anyone? Cruciferous Vegetable Night?).

If you care to make these for a crowd, the recipe can easily be doubled. Just make sure to use two, large baking sheets and rotate them half way through. When I treated myself to a whole stalk of brussels from Trader Joe's (it had over two pounds of brussels on it, a wicked value!) and lazily chose to jam them all onto one baking sheet (instead of lining another with parchment), they basically steamed instead of roasting, and weren't nearly as good.

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Naglee Park Garage-style Brussels Sprouts
Heather Sage (inspired by Naglee Park Garage San Jose, CA)
Preparation Time: 20 minutes
Roasting Time: 15 minutes
Serves: 4 - 6 as a side