Brussels sprouts. As a kid the mere mention of the things would have sent me running to my room in fear, yet here I am sharing a recipe for them at the request of my kids, who absolutely adore them. It’s a strange turn of events to be sure.
It’s strange the things I adore today that I never would have touched as a child. I’m not sure if it was the lack of fresh ingredients in our diet for most of the year, or if my tastes have just changed that much. I know that most of the vegetables we ate for may years were canned, that probably didn’t help.
In any event, these sprouts do not disappoint. They have my Son’s seal of approval and I have to admit that I’ve eaten two plates of them in the last two days. They truly are tasty. As a matter-of-fact, I think I’m going to add them to my permanent Thanksgiving lineup in one form or another. That way I know my kids will eat at least one green vegetable at the family table… Cooking time will vary depending on the size of the Brussels Sprouts. if extra large, wait 5 to 10 minutes before adding bacon to the pan to prevent burning the bacon.
Roast Brussels Sprouts with Bacon
Serving Size: 1
Amount Per Serving: Calories: 127Total Fat: 9gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 6mgSodium: 158mgCarbohydrates: 8gFiber: 3gSugar: 2gProtein: 5g
What I would have done Differently had I thought of it at the time:
Cooking time will vary depending on the size of the Brussels Sprouts. if extra large, wait 5 to 10 minutes before adding bacon to the pan to prevent burning the bacon.
I’m not sure. According to my 11 year old, they were perfect and should not be modified in the slightest…
An 11 year old that asked me to make them again for dinner…
I think they’re fine just the way they are!
Links to other recipes like this:
- Roasted Brussels Sprouts, from The Adventures of Kitchen Girl
- Brussels Sprouts Recipe, from Simply Recipes
You have very smart kids! We love Brussels Sprouts at our house too. I can imagine how wonderful they were roasted with that lovely bacon. I also add bacon to mine, along with pecans and red grapes.
Like you, I wouldn’t have touched brussel sprouts when I was a kid. Now, they’re a favorite. I prefer mine roasted and have made them with pancetta, with pancetta and cranberries, with slices of garlic. They have become a staple on Thanksgiving. Love the lesson on Shepherd’s vs. cottage pie, too.