I like my green veggies. I know not everyone does, but I would happily take asparagus or spinach or kale every day. And then there's brussel sprouts. This is one of those veggies that everyone loves to hate, and I have to admit that I'd never even tried them for decades because of their reputation.
Then I ate them. And I fell in love. Brussel sprouts are my favorite vegetable now, and when they're in season, I eat them all the time. My favorite way? Roasting them with bacon. Because bacon makes everything better.
Trust me, it's worth a try this way. This is not my mama's brussel sprout.
Roasted Brussel Sprouts with Bacon
1 pound fresh brussel sprouts (Seriously. Don't ever buy frozen ones. Yuck.)
4 oz bacon
2 T balsamic vinegar
1 T olive oil
salt and pepper to taste
Preheat your oven to 425 degrees. Wash and trim your brussel sprouts. Remove the outer leaves that aren't held tightly to the sprouts. Cut off the bottom root, then slice the sprouts in half. If they're extra large, quarter them.
Toss the brussel sprouts in a bowl with the vinegar, olive oil, salt and pepper.
Place your brussel sprouts on a cookie sheet covered with a sil pat, cut side up. Slice your bacon into matchsticks and lay on the cookie sheet between the brussel sprouts.
Place your brussel sprouts in the 425 degree oven. You will bake these for a total over a little over 30 minutes. About halfway through, turn your brussel sprouts over so that the cut sides face down. With about five minutes left, use tongs to separate the bacon into individual pieces so it crisps up at the end of the cooking. The brussel sprouts should be almost crispy on the outside and tender on the inside. Yuuuuuum.
Place into a bowl, and serve immediately. Try not to pick up the pieces with your fingers to pop them in your mouth like cherries before everyone's sitting down to dinner. I'll be honest; I've never succeeded in this.
Enjoy this and more with Blessed With Grace and Tempt My Tummy Tuesday. Also posting now with A Southern Fairytale and her Mouthwatering Monday.