Bacon Brussels Sprouts is surprisingly easy to make and one of my favorite dishes, especially in the fall. I am a firm believer that bacon really does make anything better, and this vegetable recipe is no exception.
I did not make Brussels sprouts a lot when I was younger, but recently, they have become popular and served in many unique ways. They can look a bit intimidating if you have never had them. I never had these as a kid, so as an adult, I always thought of them as little cabbages. It is believed that they got their name from being popular in Brussels, Belgium. The most difficult part about Brussel sprouts is cleaning the, and trust me, it is not very difficult.
You can buy Brussels spouts on the stalk, but in most grocery stores, they are without the stalk. By rinsing them in a bowl of warm water, you will clean them and rid them of the dirt and other things that might be in the leaves.
Next you need to trim the leaves. Just like you would a cabbage or lettuce, you want to remove the outer leaves that are exposed to the elements.
Once they are cleaned and seasoned, they can be baked in the oven.
Bacon Brussels Sprouts Recipe
Bacon Brussels Sprouts
- 1 lb. Brussels sprouts
- 2 tablespoons olive oil
- 4-5 slices bacon cooked
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- Pre-heat oven to 400°.
- Wash the sprouts and trim the core (about 1/4 inch from the end)
- Remove the outer leaves from the sprouts.
- Place Brussels sprouts olive oil, salt, and pepper in a reusable plastic bag.
- Seal and knead bag to coat the sprouts
- Lightly grease a cookie sheet with olive oil.
- Place marinated Brussels sprouts onto the baking sheet.
- Roast in oven oven 25 minutes, turning over sprouts halfway through for even cooking.
- You can also spritz with a little balsamic vinegar before serving for added flavor.
Time-saving Tip: You can buy Brussels sprouts already cut and cleaned in a bag in your grocer’s produce section.
Do you eat Brussels sprouts in your home?