Chef Jason Roberts

Baked Brussels Sprouts

Chef Jason

I prefer to fry these, but considering I want this site to be loaded with fun, delicious, health-conscious recipes, I chose to go the baked route. Still very good, and a great dish all by itself!

Serves 4


1 lb small brussels sprouts
2 tbsp olive oil
2 tbsp butter
1Ž2 cups dried figs cut into small pieces
1 cup thick cut bacon finely sliced
1 cup thick cut bacon finely sliced
2 cloves garlic chopped & 1 lemon
1Ž4 cups chopped parsley


Pre-heat oven to 400F.

Peel away a few of the heavier dark leaves from the sprouts, split in half and blanch in a pot of boiling salted water until tender, approximately 3–4 minutes. Remove and refresh in ice cold water. Don’t leave in the cold water too long, maybe a couple of minutes, to stop the cooking and then drain and set aside to drain thoroughly.

Toss the sprouts in the olive oil and a little seasoning, place into a large frying pan (oven proof handle) and fry for a few moments over moderate to high heat, add in the butter and place into the oven to bake. It will take a good 25 minutes, should go quite dark, but not burnt.

Meanwhile in a smaller saucepan, place the bacon and set over moderate heat. Using a wooden spoon, give the bacon a stir every few moments to avoid sticking, lower the heat and continue to cook. The idea is for the bacon to dry out and for the fat to separate; this will take a good few minutes. Once cooked, remove from heat and pour off as much fat as possible, add in the figs along with the garlic and cook for a few moments, until garlic takes on a little color.

Remove brussels sprouts from oven and add to the bacon, squeeze over the juice of the lemon, sprinkle over the parsley, toss gently with a little seasoning and serve.