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…
- 2 lbs Brussels sprouts
- 4 strips hickory smoked bacon
- 4 tbsp. extra virgin olive oil
- Salt and pepper to taste
- Heat oven to 400 degrees.
- Trim the dry stem-ends of the sprouts and cut in half lengthwise. Remove any loose or discolored leaves and rinse well. Pat dry with a clean kitchen towel and allow to dry for at least 10 minutes.
- Cut bacon into 1/2-inch pieces and set aside.
- Place Brussels sprouts in a large bowl. Add olive oil, salt and pepper. Toss well to coat. Place sprouts on a cookie sheet and sprinkle bacon as evenly as possible.
- Bake 15-20 minutes or until sprouts are caramelized on the outside but tender inside and the bacon is crisp.
- Serve immediately.
- Share and enjoy!
What I would have done Differently had I thought of it at the time:
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: