Ask Lemmy
A Fediverse community for open-ended, thought provoking questions
Rules: (interactive)
1) Be nice and; have fun
Doxxing, trolling, sealioning, racism, and toxicity are not welcomed in AskLemmy. Remember what your mother said: if you can't say something nice, don't say anything at all. In addition, the site-wide Lemmy.world terms of service also apply here. Please familiarize yourself with them
2) All posts must end with a '?'
This is sort of like Jeopardy. Please phrase all post titles in the form of a proper question ending with ?
3) No spam
Please do not flood the community with nonsense. Actual suspected spammers will be banned on site. No astroturfing.
4) NSFW is okay, within reason
Just remember to tag posts with either a content warning or a [NSFW] tag. Overtly sexual posts are not allowed, please direct them to either [email protected] or [email protected].
NSFW comments should be restricted to posts tagged [NSFW].
5) This is not a support community.
It is not a place for 'how do I?', type questions.
If you have any questions regarding the site itself or would like to report a community, please direct them to Lemmy.world Support or email [email protected]. For other questions check our partnered communities list, or use the search function.
6) No US Politics.
Please don't post about current US Politics. If you need to do this, try [email protected] or [email protected]
Reminder: The terms of service apply here too.
Partnered Communities:
Logo design credit goes to: tubbadu
view the rest of the comments
That is fascinating. Would you mind elaborating on how roasted brussel sprouts and bacon are cooked and how you have a good memory of that?
It's just a simple dish, there's many recipes online with different variations.
Typically, I just slice the sprouts in half and put them in a glass baking dish (nice and fresh, don't use frozen or they will turn to mush). Then, bacon is cut into small pieces and pre-cooked in a pan, nice and crispy. Drain the bacon, then add it to the sprouts, adding back a little of the bacon grease, just enough to cover the sprouts. Into the oven at about 400, giving them a stir halfway through. They're ready when the sprouts are easily pierced by a fork (usually about 20-25 min).
Sometimes, I also add things like onions, beets, turnips, butternut squash (all cut to about the same size as the sprouts). If I'm making a medley like this, I don't always add the bacon, opting for a little oil with crushed garlic, salt and pepper to taste.
Roasted vegetables is one of my most favorite side dishes, as it's pretty easy to make and so very tasty. My parents weren't always cooking easy fixes for dinner and I have vivid memories of things like this at the table. Other Thanksgiving favorites: real cranberry sauce (no canned) and mashed rutabaga. Now I'm so hungry!
Well blow me down, that sounds delicious.