Out of the oven… May 20, 2017 Posted in Ketolishus 0 Comments Out of the oven…and into mah mouf First time here? Subscribe to my newsletter if you want to be among the first to be notified when I post a new recipe or article. Thanks for visiting!Thanks for coming back to my site!Can I help you find anything? Or do you have a question? Shoot me a message hereCheers,-B.J.W. No Comments Joe Gross | May 20th, 2017 Do you eat bacon perchance? Reply Sue T. | May 20th, 2017 How do they taste? They look good. Reply Dave “DodgyMerchant” Thompson | May 20th, 2017 I could live on these & parsnips. Reply Bobbi Jo Woods | May 20th, 2017 I do eat bacon, Joe Gross Reply Bobbi Jo Woods | May 20th, 2017 Sue T. they’re excellent. I’ve had them before. But the smaller ones are definitely sweeter. Reply Sue T. | May 20th, 2017 They look very good. I may give this a try too. Reply Bobbi Jo Woods | May 20th, 2017 You got them kids eating right 🙂 Reply Joe Gross | May 20th, 2017 Next time you get da sprouts get either spek or prosciutto (dont need much less than half a lb) and some real parmesan. Do the slice in half thing again abd when you place them on baking sheet have the cut side up. Lightly sprinkle with olive oil salt and pep. If using spek, toss pieces on trying to get as much to stay on the sprouts. If using prosciutto, slice into ribbons and lay across top. Put in a 350 oven till sprouts are done, place some of the cheese grated small (like a pinch on each at most) on top and put back in for 5 minutes. Stuff face Reply Sue T. | May 20th, 2017 What’s “spek”? Joe Gross Reply Joe Gross | May 20th, 2017 Sue T. it’s an Italian type bacon thing. Unsmoked and salt cured, most times it’s diced quite small and used for flavor more than eating. Mostly soup bases and gravies. Good stuffs Reply Bobbi Jo Woods | May 20th, 2017 People use speck in carbanara, Sue T. You may like it, but I’m not a fan. Reply Sue T. | May 20th, 2017 I’ve never heard of speck before. Oh… that sounds interesting. We’re having a big food overhaul in my house too (I despise grocery shopping) so I’ll have to write this down too, give it a shot. Thanks Reply Darryl “Rich Guy Plan” Mouzone | May 20th, 2017 Yum! Reply Simon Vince | May 21st, 2017 add walnuts with the bacon and the brussel sprouts – fantastic Reply Leave A Comment Click here to cancel reply. Your Name Your Mail Your Website Message Rate this recipe: Δ
Bobbi Jo Woods | May 20th, 2017 Sue T. they’re excellent. I’ve had them before. But the smaller ones are definitely sweeter. Reply
Joe Gross | May 20th, 2017 Next time you get da sprouts get either spek or prosciutto (dont need much less than half a lb) and some real parmesan. Do the slice in half thing again abd when you place them on baking sheet have the cut side up. Lightly sprinkle with olive oil salt and pep. If using spek, toss pieces on trying to get as much to stay on the sprouts. If using prosciutto, slice into ribbons and lay across top. Put in a 350 oven till sprouts are done, place some of the cheese grated small (like a pinch on each at most) on top and put back in for 5 minutes. Stuff face Reply
Joe Gross | May 20th, 2017 Sue T. it’s an Italian type bacon thing. Unsmoked and salt cured, most times it’s diced quite small and used for flavor more than eating. Mostly soup bases and gravies. Good stuffs Reply
Bobbi Jo Woods | May 20th, 2017 People use speck in carbanara, Sue T. You may like it, but I’m not a fan. Reply
Sue T. | May 20th, 2017 I’ve never heard of speck before. Oh… that sounds interesting. We’re having a big food overhaul in my house too (I despise grocery shopping) so I’ll have to write this down too, give it a shot. Thanks Reply
Do you eat bacon perchance?
How do they taste? They look good.
I could live on these & parsnips.
I do eat bacon, Joe Gross
Sue T. they’re excellent. I’ve had them before. But the smaller ones are definitely sweeter.
They look very good. I may give this a try too.
You got them kids eating right 🙂
Next time you get da sprouts get either spek or prosciutto (dont need much less than half a lb) and some real parmesan.
Do the slice in half thing again abd when you place them on baking sheet have the cut side up.
Lightly sprinkle with olive oil salt and pep.
If using spek, toss pieces on trying to get as much to stay on the sprouts.
If using prosciutto, slice into ribbons and lay across top.
Put in a 350 oven till sprouts are done, place some of the cheese grated small (like a pinch on each at most) on top and put back in for 5 minutes.
Stuff face
What’s “spek”? Joe Gross
Sue T. it’s an Italian type bacon thing.
Unsmoked and salt cured, most times it’s diced quite small and used for flavor more than eating.
Mostly soup bases and gravies.
Good stuffs
People use speck in carbanara, Sue T.
You may like it, but I’m not a fan.
I’ve never heard of speck before. Oh… that sounds interesting. We’re having a big food overhaul in my house too (I despise grocery shopping) so I’ll have to write this down too, give it a shot. Thanks
Yum!
add walnuts with the bacon and the brussel sprouts – fantastic