I will be the first to admit that when I was Mini Me’s age, I wouldn’t touch Brussels sprouts with a 10 foot pole! Needless to say, she won’t either. Brussels sprouts are one of those acquired tastes that some people just never do fall in love with…you either love them or you hate them. If you have one of those in your life that just won’t try them, the addition of the bacon may just be enough to entice them to try again. I like to roast down a large sheet pan of these on a Sunday afternoon and have them in the refrigerator for the week.
I eat them with my eggs in the morning to get some extra veggies in and The Hubby and I eat them with dinners during the week. They are great hot, warm or cold – they’re just plain YUMMY!
Start with some fresh Brussels sprouts from the produce section. Simply cut the ends of each sprout and then slice them in half or quarters depending on their size. If you are in a pinch, you can probably thaw some frozen Brussels sprouts, but the water content of those may make this turn out a little different.
Lay them on an aluminum foil covered sheet pan (I’m all about easy clean up!) and drizzle them with olive oil, salt and pepper.
Next, chopped up some raw bacon or pancetta. Then, toss everything to make sure it all gets coated with olive oil.
Roast the Brussels sprouts in a 400 degree Fahrenheit oven for about 20-25 minutes. I like to check them about 20 minutes because the top leaves will start to char around that time and if they are soft, they are good enough for me. If they need more cooking time and you see some charring that’s okay. You can also toss them around a bit before cooking longer.
This method of cooking Brussels sprouts brings out their natural sugar. The addition of bacon makes that perfect salty sweet flavor profile as it combines with that natural sugar taste. I can eat these as a meal, as a side or as I said earlier…they go perfect in the morning with my eggs!
How do you feel about Brussels sprouts? If you love them, what’s your favorite way to make them?