Despite having several health benefits, such as a load of antioxidants, vitamins and a high fiber content, Brussels sprouts always seem to get a bad rap. They’re still known as that vegetable kids spend hours at the dinner table not eating. The first time I ate a Brussels sprout, I had no idea why everyone hated them. But, then again, the first time I ate a Brussels sprout, it had been roasted with bacon. This isn’t the first recipe I’ve made to prove how bacon makes everything better, but it really works its magic on Brussels sprouts. The crispy bacon gives texture to the tender, caramelized sprouts and adds a savory depth of flavor that will convert even the most stubborn picky eaters.
Prep Time: 10 minutes
Cook Time: 35-40 minutes
Total Time: 45-50 minutes
6 slices bacon
1 pound Brussels sprouts
Salt and pepper to taste
1. Preheat oven to 350˚F and line a baking sheet with parchment paper.
2. Prep your ingredients: Cut bacon into small chunks and slice the shallots. Trim the Brussels sprouts by cutting off the bottoms and remove any loose leaves. Then halve the sprouts lengthwise.
3. In a large pan, fry bacon until almost completely cooked.
4. Add shallots and sauté until lightly browned and bacon is cooked completely.
5. Add Brussels sprouts and toss, making sure to thoroughly coat sprouts in bacon grease.
6. Add salt and pepper, combine, and then transfer ingredients to a baking sheet.
7. Roast sprouts in the oven for 25-30 minutes or until tender and slightly browned on the outside.