Spring is here! And although it doesn’t feel like it, we’re anxious to at least taste it.
We make brussels sprouts fairly often, so we like to get creative. Instead of roasting them with bacon or pancetta, I happened to have some corn in the refrigerator left over from my salad… and a lightbulb went off in my head! Such a great combo. The sweetness of the corn adds nicely to the salty, yummy taste of the brussels sprouts.
- 1/4 cup corn (I used canned corn – rinsed & drained)
- 1 package brussels sprouts, washed & drained
- Olive Oil
- Salt & pepper
- White cooking wine
Preheat the oven to 375 degrees F.
Cut the stems off the brussels sprouts and cut into halves. Lay out flat on a baking sheet.
Sprinkle with 1/4 cup corn, then olive oil, salt, and pepper to taste. Mix thoroughly so everything has a very light coat of olive oil, salt, and pepper.
Roast in the oven for about 10-15 minutes until golden brown – see photo. Take the pan out of the oven and deglaze the pan with a drop of white cooking wine. Deglazing the pan will help pick up all the good flavors that get left on the pan. Using a spoon or spatula, scrape everything into a bowl & serve.