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Roasted Brussels Sprouts (Gluten-Free)


The finished roasted Brussels sprouts. Photo: CC/Seymore Sinn

I admit that I hated Brussels sprouts as a kid, and even into my early adult years. Then, I chanced upon an Italian restaurant in San Francisco called Vivande Porta Via, where the chef sautéed his sprouts in a pan and then finished them in the oven. When the chef came out to see how everything was, he was crestfallen that I had left his sprouts untouched, and prodded me to try them. I did, and the rest, as they say, is history. I coaxed the recipe out of the chef, and never looked back. I make these delicious stouts on a regular basis. They make an excellent side dish for the holidays. Properly cooked Brussels sprouts should be caramelized and slightly black or burnt looking. This recipe makes enough sprouts to serve about eight to ten people.

Ingredients:
2 pounds Brussels sprouts, halved, ends trimmed and yellow leaves removed
2 garlic cloves, minced
¼ cup of white wine
2 strips quality bacon, cooked
3 tablespoons olive oil
1 teaspoon kosher salt
½ teaspoon freshly ground black pepper


Preparation:
In a frying pan, cook bacon until brown and set aside.

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Place trimmed Brussels sprouts, olive oil, kosher salt, and pepper in a large bowl, and stir to coat.

Heat pan to medium. Add garlic to pan and stir to prevent garlic from burning. When garlic is cooked, add brussels sprouts, flat side down to start. As sprouts begin to brown, flip them over and stir. When sprouts are lightly browned, add white wine and simmer 3-4 more minutes.

Preheat oven to 400 degrees F (205 degrees C).

Place cast iron pan on center oven rack, or, if necessary, transfer to baking sheet. Crumble bacon over the sprouts, and mix.

Roast in the preheated oven for 30 to 45 minutes, shaking pan every 5 to 7 minutes for even browning. Reduce heat when necessary to prevent burning. Brussels sprouts should be darkest brown, almost black, when done. Adjust seasoning with kosher salt, if necessary. Serve immediately.

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Thank you for taking the time for sharing that info. Don't we have the best disease ever! There's got to be a better way to cut down the scarring. Yes, I've scratched till it bleed. Can't help it. It's like having a bunch of mosquito bites. Yes, only gluten free now. Still have bursts, so probably am being exposed to gluten. Will need to stop dapsone soon. Good luck with your situation.

Best Foods or Hellman's on the East Oast is Gluten free. You can make your own too! Easy! http://www.foodnetwork.com/recipes/alton-brown/mayonnaise-recipe I buy any brand of sugar.

Are you sure you do not have fractures? I fractured two vertebrae two months after my celiac disease diagnosis DOING NOTHING!!!! Turns out I have osteoporosis from untreated celiac disease. ? Consider a bone scan.

Be sure to let us know how it goes! Help keep them in business by writing a review on Find Me Gluten Free! Enjoy! ?

I'm a naturalist -- I don't use drugs, creams, etc. I do, however, scratch** the rash until I'm almost bleeding and then dump isopropyl alcohol in it -- that relieves the itch for quite some time. (Stings at first though.) I get the rashes on my legs. ANYWAY, I have found that a gluten-free diet is the only (or best) approach -- it's certainly the most natural, in my opinion. It took six months before I felt I was cleansed of gluten. I went nine months (or more) without a rash. Then, I mistakenly ate some soup with barley in it. Got the rash. I let it run its course while getting back to & staying on a gluten-free diet. My best advice is just to stay on a gluten-free diet. Be strong, brave. You can do it! ** I should clarify that when my rashes start itching, I can't help but scratch (excessively). I am not suggesting scratching yourself (with or without cause) as a means to an end. Don't scratch if you can.