Roasted Brussels with Bacon and Truffle-Infused Goat Cheese
Such a long and fancy name for something so easy to make.
This is the kind of thing you make when you want a quiet night in. I consider it a main meal. You eat it with a huge glass of wine while sitting on the sofa in your favorite jammies and watching your best and most favorite show.
Tis’ the season for Brussels sprouts. I used to hate these things. Of course, if you boil them, they are mushy and gross.
But if you roast them with, say BACON, then they really are not-too-shabby.
Add one more little thing, like truffle-infused fresh goat’s cheese, and you’ve got something special.
Line a baking sheet with parchment paper and toss a couple pounds of peeled, stemmed and chopped (in half) Brussels with a pound of chopped bacon.
Add some black pepper for good measure, and roast at 425 degrees, F for about an hour and fifteen minutes. That bacon will start putting off fat when it gets warm, so be sure and stir this a few times as it’s cooking. Just check on it every twenty minutes or so and toss it around with a wooden spoon.
When it’s good and browned, take it out of the oven and sprinkle globs of this amazing goat’s cheese over the top. Stick it back in the oven for about ten minutes to soften the goat’s cheese. Salt if necessary.
And voila. Amazing.
You really need nothing with it but a big glass of cabernet.